White Chocolate Pound Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20cm (8-inch) round cake pan and line the bottom with parchment paper.

   Tip: Use a high-quality cake pan to ensure even baking.

2. 2

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

   Tip: Sift the dry ingredients to ensure they are well combined.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.

   Tip: Make sure to scrape down the sides of the bowl to avoid any lumps.

4. 4

   Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.

   Tip: Be careful not to overmix the batter.

5. 5

   Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Stir in the vanilla extract once the white chocolate has cooled slightly.

6. 6

   Add the melted white chocolate to the batter and beat until well combined.

   Tip: Scrape down the sides of the bowl to ensure all ingredients are incorporated.

7. 7

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

   Tip: Make sure the cake is evenly distributed in the pan.

8. 8

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

9. 9

   Once the cake has cooled, dust it with confectioners' sugar.

   Tip: Optional: drizzle with additional melted white chocolate for an extra-decadent treat.