Cooking Steps

1. 

   Step1:Butter softens. Stir with hand beater until smooth (if it's too cold in winter and too slow to soften, it can also be put into microwave oven for 10 seconds

2. 

   Step2:Add in the sugar again. Press repeatedly with the scraper to mix evenl

3. 

   Step3:Whisk the butter for 5 minutes at high speed with an electric beater. Whisk the butter for 5 minutes at high speed with an electric beater. Whisk the butter for 5 minute

4. 

   Step4:Add the egg mixture four times. After each addition, continue to beat with the beater for 12 minutes (you will find that the butter is getting wet slowly

5. 

   Step5:Sift in the flour. Mix it with a rubber scraper until no dry powder can be seen. It needs to be stirred about 6080 times to get a shiny cake paste (a smooth, delicate, beautiful and fragrant cake paste)

6. 

   Step6:Use a scraper to pour the cake paste into the mould paved with oil paper in several times. Smooth the surface of the cake paste, make the middle two sections lower and higher. Lightly compact the cake paste. Leave four corners of the oil paper. Prevent the oil paper from rolling in because of the weight of the cake paste

7. 

   Step7:Put it in the oven. Bake it at 170 ℃ for 4050 minutes. Bake until the middle part of the cake expands and cracks. Take it out when the crack is burnt yellow. Demould it immediately. Place it for cooling (someone asked if a 6-inch round mold can make a pound cake. Of course it can. But there is a big gap in the middle. It's not very beautiful.