Pandan Cake (Easiest Pandan Flavored Pound Cake)

4.95 from 17 votes

This pandan cake is a simple and easy loaf cake. Made using pandan essence and extract, this recipe makes a really moist and fluffy cake.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: Asian

Servings: Eight inches by four inches loaf cake

Calories: 2853.2kcal

Preheat oven to 175°Celsius.
Grease and flour an 8 inches by 4 inches loaf tin.
Measure butter and sugar into a medium-sized bowl. Beat until their turn light and fluffy, approximately 2 minutes.
Add the eggs, one at a time, and beat well after each addition.
Sift the flour, baking powder, and salt into a bowl.
Fold the sifted dry ingredients into the creamed mixture in 3 batches. Alternate each batch with milk.
Finally, fold in the pandan extract.
Pour the cake batter into the prepared loaf tin. Level the top.
Bake the pandan pound cake at 175°Celsius for 40 minutes until a skewer inserted in the center of the cake comes out without any wet batter.
Remove the cake from the oven. Let it rest in the tin for 2 minutes before turning it out onto a wire rack to cool completely.

This recipe makes a wonderfully moist pandan loaf cake. It is however, possible for your cake to turn out dry if you overbake it. To ensure your cake remains moist, keep to the baking time. Check for doneness at least 5 minutes before the baking time is up. To test for doneness poke a long skewer in the center of the cake. If there is no wet batter sticking to it, the cake is done and can be removed from the oven.

When cooling the cake, keep it covered with a kitchen towel. That will prevent it from becoming dry too.

And when the cake has cooled down to a warm temperature, wrap it in cling wrap and refrigerate it. Wrapping and refrigerating it while it is still warm will ensure the moisture in the cake remains inside and that keeps the cake moist.