Perfect Pound Cake -This recipe is similar to the others, but the differences make a big difference!
1 teaspoon of salt
1 teaspoon baking powder
3 cups of all-purpose flour ( I used the 'cake flour' instead). If using regular flour, sift 3 times
4 sticks of butter (instead of 3)
3 cups of sugar ( I used 3 and one half cups)
*5 large eggs
2 teaspoons of vanilla
1 cup of whipping cream (instead of milk)
Butter and flour two 9x5 loaf pans, or use one bundt cake pan and one 9x5 loaf panCream butter and sugar together with electric mixer until light, fluffy and almost white (about 4-5 minutes) stopping mixer a few times to scrape down sides.
Add eggs one at a time, beating well after each addition.
With the mixer on a low speed; add one third of flour mixture (don't forget to add salt and baking powder and whisk to mix ingredients) into the creamed butter and sugar.
Add half the whipping cream.
Continue alternating flour and cream, ending with flour.
Add vanilla.
Use spatula to scrape down sides and bottom of bowl until completely mixed.
Pour into pans, up to 2/3 full
Start in a cold oven
Place pans on middle rack of oven. Turn oven to 325 degrees.
Bake 1 hour and 20 minutes or until toothpick comes out clean.
(Note: the author says her cake baked in 55 minutes, so check early)As a variation, You can add up to 7 eggs. The author used 5 eggs and an extra yolk. Supposedly the 7 egg version is Elvis's favorite pound cake.
I used 6 eggs because they weren't true 'large' eggs.Just for good measure; I added 2 tablespoons of sour cream......
1 teaspoon of salt
1 teaspoon baking powder
3 cups of all-purpose flour ( I used the 'cake flour' instead). If using regular flour, sift 3 times
4 sticks of butter (instead of 3)
3 cups of sugar ( I used 3 and one half cups)
*5 large eggs
2 teaspoons of vanilla
1 cup of whipping cream (instead of milk)
Butter and flour two 9x5 loaf pans, or use one bundt cake pan and one 9x5 loaf panCream butter and sugar together with electric mixer until light, fluffy and almost white (about 4-5 minutes) stopping mixer a few times to scrape down sides.
Add eggs one at a time, beating well after each addition.
With the mixer on a low speed; add one third of flour mixture (don't forget to add salt and baking powder and whisk to mix ingredients) into the creamed butter and sugar.
Add half the whipping cream.
Continue alternating flour and cream, ending with flour.
Add vanilla.
Use spatula to scrape down sides and bottom of bowl until completely mixed.
Pour into pans, up to 2/3 full
Start in a cold oven
Place pans on middle rack of oven. Turn oven to 325 degrees.
Bake 1 hour and 20 minutes or until toothpick comes out clean.
(Note: the author says her cake baked in 55 minutes, so check early)As a variation, You can add up to 7 eggs. The author used 5 eggs and an extra yolk. Supposedly the 7 egg version is Elvis's favorite pound cake.
I used 6 eggs because they weren't true 'large' eggs.Just for good measure; I added 2 tablespoons of sour cream......
--
No comments:
Post a Comment