Old School Butter Pound Cake




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I am not really a dessert type of girl, BUT there are two cakes that I can eat all day. Yes, butter pound cake is one of them. This recipe will deliver a rich and moist cake. I am sure your taste buds will thank you. I am sure you will leave your approval stamp on this recipe!
Ingredients
  • 1 1/2 c
  • cake flour
  • 1 1/2 c
  • all purpose flour
  • 3 stick
  • butter, unsalted (softened at room temp)
  • 8 oz
  • cream cheese, room temperature
  • 3 1/4 c
  • sugar
  • 1 1/2 tsp
  • vanilla extract
  • 1 1/2 tsp
  • almond extract
  • 1 tsp
  • salt
  • 6 large
  • eggs

How to Make Old School Butter Pound Cake:
  1. Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
  2. Add sugar and extracts; beat until light and fluffy. Reduce speed to low.
  3. Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
  4. Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan.
  5. Place in cold oven. Heat oven to 325 degrees. Bake until an inserted tester comes out clean about 1 1/2 hours.
  6. Remove cake from pan. Let cool on wire rack.
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