WHITE CHOCOLATE CHIP POUND CAKE

 

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WHITE CHOCOLATE CHIP POUND CAKE

INGREDIENTS:

• 1 CUP (225g) UNSALTED BUTTER, SOFTENED
• 1 1/4 CUPS (250g) GRANULATED SUGAR
• 4 LARGE EGGS
• 1 TSP VANILLA EXTRACT
• 2 CUPS (250g) ALL-PURPOSE FLOUR
• 1 1/2 TSP BAKING POWDER
• 1/4 TSP SALT
• 1/2 CUP (120ml) MILK
• 3/4 CUP (130g) WHITE CHOCOLATE CHIPS
• (OPTIONAL) 1/4 CUP CHOPPED NUTS OR DRIED FRUIT (e.g., WALNUTS, RAISINS)

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INSTRUCTIONS:

1. PREHEAT OVEN TO 350°F (175°C).
   GREASE AND LINE A LOAF PAN WITH PARCHMENT PAPER.

2. CREAM BUTTER AND SUGAR
   UNTIL LIGHT AND FLUFFY (ABOUT 3–5 MINUTES).

3. ADD EGGS ONE AT A TIME,
   BEATING WELL AFTER EACH ADDITION.
   STIR IN THE VANILLA.

4. IN A SEPARATE BOWL,
   SIFT TOGETHER FLOUR, BAKING POWDER, AND SALT.

5. ADD FLOUR MIXTURE AND MILK ALTERNATELY
   TO THE BUTTER MIXTURE. START AND END WITH FLOUR.
   MIX UNTIL JUST COMBINED.

6. FOLD IN WHITE CHOCOLATE CHIPS
   (AND NUTS OR FRUIT IF USING).

7. POUR INTO PREPARED PAN
   AND SMOOTH THE TOP.

8. BAKE FOR 50–60 MINUTES,
   OR UNTIL A TOOTHPICK COMES OUT CLEAN.

9. COOL IN PAN 10 MINUTES,
   THEN TRANSFER TO A WIRE RACK TO COOL COMPLETELY.

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