A couple tricks like using cream, cake flour and alternating the wet and dry ingredients make this the Best Pound Cake you’ll ever taste!
Pound cake got it’s name from the simple proportions used to make the batter. British in origin, the first recipes called for a pound each of butter, sugar, eggs and flour. I’m not sure what my ingredients weigh, but I guarantee the results are scrumptious!
Ingredients
Instructions
for full instruction please see ; www.thatskinnychickcanbake.com
Pound cake got it’s name from the simple proportions used to make the batter. British in origin, the first recipes called for a pound each of butter, sugar, eggs and flour. I’m not sure what my ingredients weigh, but I guarantee the results are scrumptious!
Ingredients
- 3 cups sugar
- 2 sticks butter, at room temperature, plus more for greasing the pan
- 7 eggs, at room temperature
- 3 cups cake flour, sifted twice
- 1/2 teaspoon salt
- 1 cup heavy cream
- 2 teaspoons vanilla
Instructions
- Butter and flour (or use a flour and oil cooking spray like Baker’s Joy) a 10-inch tube or Bundt pan.
- Cream butter and sugar, using paddle attachment if using a stand mixer. Beat on medium high for 5 minutes.
- Scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
for full instruction please see ; www.thatskinnychickcanbake.com
BERITA LENGKAP DI HALAMAN BERIKUTNYA
Best Pound Cake
4/
5
Oleh
Ahmad ulin
