Best Ever Authentic Guacamole

Forget that bland, pre-packaged dip! We're about to unlock the secrets to truly incredible, restaurant-quality guacamole, bursting with fresh flavors.

Get ready to ditch the store-bought stuff forever and prepare for a taste sensation.

Ingredients

To make this pound cake, you're gonna need a few key ingredients to get that perfect, melt-in-your-mouth texture–gotta get this right! I'm talkin' 3 tablespoons of full-fat milk at room temperature, 'cause cold milk? Nah, it won't mix well.

Next, grab 3 large eggs, also at room temp–seriously, warm 'em up if you have to! Don't forget the 1 1/2 teaspoons of vanilla extract for that classic flavor. And, of course, sifted cake flour, one cup of it–it makes all the difference.

You'll also need 3/4 cup of caster sugar, which is just superfine sugar, plus 3/4 teaspoon of baking powder–make sure it's not expired, nobody wants a flat cake! And a 1/4 teaspoon of salt, please.

Finally, the star of the show: 13 tablespoons (that's 185 grams) of unsalted butter, softened just right–not too melty, okay?

Preparation Instructions

Now, let's explore into how I get this cake ready for the oven–it's easier than you think! Preheat your oven to 350°F (165°C fan). Guarantee your shelf is in the middle. Grease an 8.5 x 4-inch loaf pan with butter and dust it with flour. Knock out any extra—we don't want a floury cake!

Next, whisk 3 tbsp of milk, 3 large eggs, and 1 1/2 tsp of vanilla in a bowl and set it aside. In a large bowl, mix 1 cup sifted cake flour, 3/4 cup caster sugar, 3/4 tsp baking powder, and 1/4 tsp of salt for 30 seconds on a low setting. Don't worry if you don't have caster sugar; granulated sugar will work just as well in this easy recipe.

Now, add 13 tbsp softened butter and half the egg mixture. Beat on low until combined. Increase to speed 7 and beat for 1 minute. It'll look thick! Then add half of the remaining egg mix and beat 20 seconds on speed 7.

Serving Suggestions

Once the batter is set, let's chat about some yummy serving ideas because what's a cake without a little extra pizzazz, right? I love digging into my guacamole immediately, and you can too!

Here are some ways I enjoy it:

Classic Chips: It's gotta be tortilla chips – the sturdier, the better for maximum scooping power!
Veggie Sticks: Carrots, celery, even bell peppers are amazing for a healthier dip.
Taco Topping: Slather some on your tacos! I promise, it'll be the best taco Tuesday ever.

Consider using Roma tomatoes for a touch of sweetness. Don't be afraid to experiment––I've been known to eat it straight from the bowl! Serve it alongside your favorite Mexican dishes, or bring it to a party. Remember to present this bowl of joy with a smile! Enjoy!

Storage Tips

Alright, so storing this Pound Cake for enjoyment later is simple! I've got a secret – it keeps for about 4 to 5 days!

Just pop it in an airtight container. Don't stick it in the fridge, unless it's crazy hot like the Sahara where you are. We don't want a dry cake, do we?

Wanna save it even longer? Throw it in the freezer! I find it lasts for up to 3 months there.

For serving, you can serve warm or room temperature. And if your pound cake hangs out a bit too long, lightly toast it!

If things get too stale, nuke your slice for a few seconds. This action rescues slightly stale sections of pound cake quickly and easily! It's like magic—but with cake!