Fragrant Pandan Butter Cake

If you love the rich, comforting texture of a classic pound cake combined with the irresistible aroma of pandan, this Pandan Butter Cake is a must-try It's buttery, moist, beautifully green on the inside, and has that lovely golden crust on top. Perfect for afternoon tea ☕️

• Unsalted Butter: 200g (softened at room temperature)

• Granulated Sugar: 160g (reduce slightly if you prefer it less sweet)

• Eggs: 4 large (room temperature)

• All-Purpose Flour (or Cake Flour): 220g

• Baking Powder: 1 tsp

• Salt: 1/4 tsp

• Pandan Extract: 1 to 1.5 tsp (adjust for desired color and flavor)

• Coconut Milk (or Milk): 60ml

1️⃣ Prep the Oven & Pan: Preheat your oven to 160°C (325°F). Grease and line a standard loaf pan with parchment paper. 

2️⃣ Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until pale, light, and fluffy (about 3–4 minutes). 

3️⃣ Add Eggs: Add the eggs one at a time, beating well after each addition to ensure the mixture doesn't curdle. 

4️⃣ Incorporate Pandan & Coconut Milk: Stir in the pandan extract and coconut milk until well combined. (Don't worry if it looks slightly separated; the flour will fix it!).

 5️⃣ Dry Ingredients: Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula or a mixer on low speed just until combined. Do not overmix!

6️⃣ Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.

 7️⃣ Cool & Slice: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice, serve, and enjoy

💬 Who wants a slice? Let me know in the comments below if you're baking this weekend!