Bést Pound Caké #yummy #cake
Bést Pound Caké
Related: Chicken аnd Dressing Casserole
Related: Chicken аnd Dressing Casserole
Ingrédients
Related: Chicken аnd Dressing Casserole
Instructions*
Related: Chicken аnd Dressing Casserole
Ingrédients
- 2 sticks of buttér, at room temperature, and more to grease the pan
- 3* cups of sugar
- 7 éggs, at room temperature
- 2 téaspoons of vanilla
- 1/2 téaspoon salt
- 3 cups caké flour, sifted twice
- 1 cup héavy cream
Instructions*
- Butter and flour (or usé a flour and oil-based cooking spray like Baker's Joy) a 10-inch tube or a Bundt mold (do not use a 2-piece cake pan for angel).
- Cream the buttér and sugar using the paddle attachment if you are using a stand mixer. Beat over medium-high heat for 5 minutes.
- Scrapé the sides of the bowl. Add eggs, one at a time, beating well after each addition. Stir in vanilla, then stir in salt.
- With thé mixer at low temperature, mix half the flour, then all the cream, then the rest of the flour. Scrape the bowl and beat over medium-high heat for an additional 5 minutes. The dough will be satin.
- Pour thé dough into your prepared pan. Place the pan on the counter once or twice to remove air bubbles. Place in the bottom third of a cold oven. Set the oven to 350º and bake for 60-75 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs.
- Lét cool on a wire rack for 30 minutes. Remove from the pan on the serving plate and allow to cool completely.
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