My mom's Chilean pound cake. See great recipes for My mom's Chilean pound cake too! This is my mom's base recipe for cakes, she would make them in a rectangular mold and serve slices of it, specially with the afternoon tea. A sweet, dense pound cake with a nice orange flavor.

My mom loves to feed her sweet tooth. As far back as I can remember, Mom always baked cakes. The first three are big cakes. You can cook My mom's Chilean pound cake using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients of My mom's Chilean pound cake

You need 1 cup of sugar.
It's 2 of eggs.
Prepare 3 cups of flour.
Prepare 1 cup of milk.
It's 3 tablespoons of butter.
It's 1 teaspoon of baking powder.
It's 1 of orange.

Do not use a Bundt pan or standard tube pan. Use a large tube pan, which typically has three prongs spaced evenly around the edge of the pan. This pound cake by far is the best one I have tasted. Plus it was my first pound cake made from scratch, can you believe that one.

My mom's Chilean pound cake instructions

Pre heat the oven at 180 °C.
Beat sugar and eggs together with electric mixer..
Melt butter, then add butter and milk to the mix..
Pass the flour and baking powder through a strainer before adding to the dough. Incorporate to the mix..
Squeeze the juice and grate the skin of about 1/3 or 1/2 of the orange (depending on size of orange and desired taste). Add to the dough and mix. Dough should be liquid enough to pour into the mold but very thick..
OPTIONAL: for flavoring, you may change the orange for lemon, cocoa powder, 1 tbp vanilla essence, anise, etc..
Spread some oil on the inside surfaces of the mold, pour the mix in evenly and put inside the oven for 40 to 60 minutes. Do not open the oven door before 40 minutes as it might become flat..
Remove from the oven and stick a pointy knife in the middle of the cake until you reach the bottom of the mold. Remove the knife, if it comes out with batter or stains from it, put back in the oven for about 10 minutes. Repeat this process until knife comes out mostly clean..
Let rest for about 10 minutes and preferably serve warm. You can also serve it cool after it has cooled down. Keep in an airtight container, preferably at room temperature as the fridge might make it become stiff..
OPTIONAL: decorate the top with frosting, melted chocolate, fruits, sprinkles, etc. You may also serve a slice with honey or syrup on top.

This recipe is from Leslie's mom, and we all know how recipes from our mothers turn out. So I knew this pound cake was going to be great. My mom brought her pound cake, which is a delectable treat for sure. Mom has been baking all my life and definitely has it perfected by now. Baked in an old-fashioned tube pan, it couldn't be any prettier.