A pound cake mix made with flour milled from domestically grown wheat. It produces a moist, rich cake with a soft crumb and a buttery aroma. The mix provides a reliable base for classic pound cake, while allowing easy variations by adding fruits, chocolate, nuts, or other ingredients. One pack yields one 20 cm loaf cake.

Preparation
Ingredients (for one 20 cm loaf tin):
1 pack of this mix, 2 eggs, 45 mL milk, 60 g butter.
2. Bring the eggs to room temperature. Place the butter in a heatproof bowl and melt it using a hot water bath. Line the loaf tin with baking paper. Preheat the oven to 170 °C.
3. In a bowl, combine the eggs, milk, and melted butter and mix well. Add the cake mix and whisk until the batter becomes smooth.
4. Pour the batter into the tin and level the surface. Bake at 170 °C for 45–50 minutes. Insert a skewer; if it comes out clean, the cake is done.
5. Once baked, drop the tin from about 20 cm height onto the counter, remove the cake from the tin, and cool on a rack.

Keep refrigerated after opening

*Photo for reference only.