Old School Butter Pound Cake

 







Ingredients

▢2 cups unsalted butter softened (455g)
▢3 ½ cups granulated sugar (700g)
▢6 large whole eggs¹
▢6 large egg yolks¹ (these 6 egg yolks are in addition to the 6 whole eggs listed above).
▢1 Tablespoon vanilla extract
▢1 teaspoon salt
▢3 1/2 cups all-purpose flour² (438g)

Instructions

Preheat your oven to 350F (175C) and generously grease (with shortening) and flour a 10 inch tube pan or 12 cup bundt pan. Shake off excess flour and set aside.

Place your butter in a large bowl (this recipe makes a lot of batter! I recommend using a stand mixer if you have one) and use an electric mixer to beat the butter until creamy and smooth. .
Scrape the sides of the bowl and add the sugar. Beat until ingredients are well combined, light and fluffy (about 1 to 2 minutes).

In another medium bowl, combine your eggs, additional egg yolks, vanilla extract, and salt.
Using a fork, lightly beat eggs and yolks until all the egg yolks are broken up and the salt and vanilla are incorporated.

With the mixer on low speed, slowly pour the egg mixture into your dough, allowing it to gradually incorporate (do not pour all the egg mixture at one time, if you cannot manage a steady flow, add egg mixture in about 6 pieces, allowing each piece to fit well before adding more). Once all of the egg mixture is incorporated, pause to scrape the sides and bottom of the bowl, then increase the speed to medium-high and beat for another 1 to 2 minutes.

Reduce the speed of the mixer to low and gradually, about 1/4 cup at a time, add the flour to the dough until everything is added.
Scrape sides and bottom of bowl and stir again at medium speed until well combined and beat for another minute.

Spread the dough evenly in the prepared pan, use a spatula to smooth the surface of the dough.
Transfer to 350F (175C) oven and bake for an hour and ten to an hour and fifteen minutes or until a wooden skewer inserted in the center of the thickest part of the cake comes out clean or ideally. with a few moist crumbs (do not bake this cake or it will be dry)
Let the cake cool for at least 20 minutes, then run a knife down the sides of the tube pan and down the center.
Gently flip the pound cake onto a cooling rack and let cool completely before serving.
recipe source: sugarspunrun.com


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