Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, pound cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
See how to make pound cake from scratch the easy way. Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold, and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing.
Pound Cake is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Pound Cake is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pound cake using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pound Cake:
- Take 1 lb (4 sticks) butter, plus more for pan
- Take 3 cups sugar
- Prepare 6 eggs
- Get 3 cups all-purpose flour, plus more for pan
- Take 1/2 tsp fine salt
- Make ready 1/2 tsp baking powder
- Get 1 1/2 cup milk
- Make ready 2 tsp vanilla extract
It can be dressed up with whipped cream and berries, slathered with butter and placed on a grill, or simply sliced and enjoyed alongside. See more ideas about Cake recipes, Pound cake recipes, Pound cake. Italian Lemon Pound Cake is the only lemon pound cake you will ever need. This recipe is an updated version.
Instructions to make Pound Cake:
- Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.)
- Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.)
- Add eggs, 1 at a time, beating just until yellow yolk disappears.
- Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.
- Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)
- Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.
It's fairly straightforward to make, and if stored in an air-tight container, it keeps very well for several days. In fact, some say it is even better after the second day. Triple-Chocolate Buttermilk Pound Cake Recipe We took the traditional pound cake recipe and raised it a stunning, triple-chocolate twist. Pound cakes first originated in Europe. That's because a classic pound cake.
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