Toffee Pound Cake

Instructions

1. 1

   Preheat the oven to 160\u00b0C (320\u00b0F). Grease and flour a 20cm (8 inch) round cake pan.

   Tip: Use a non-stick pan for easy removal.

2. 2

   In a large mixing bowl, cream the butter and sugars until light and fluffy.

   Tip: Use an electric mixer for a quicker process.

3. 3

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

4. 4

   In a separate bowl, whisk together the flour, baking powder, and salt.

   Tip: Sift the dry ingredients to ensure even distribution.

5. 5

   Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.

   Tip: Scrape down the sides of the bowl to ensure everything is well combined.

6. 6

   Stir in the toffee bits and sea salt.

   Tip: Don\u2019t overmix, as this can cause the toffee to break down.

7. 7

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Make sure the batter is evenly distributed and the top is smooth.

8. 8

   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: Don\u2019t open the oven door during the baking time, as this can cause the cake to sink.

9. 9

   Remove the cake from the oven and let it cool in the pan for 10 minutes.

   Tip: Don\u2019t rush this step, as the cake needs time to set.

10. 10

    Transfer the cake to a wire rack to cool completely.

    Tip: This will help the cake retain its shape and texture.