Old Fashioned Pound Cake Recipe Southern Living
Classic Southern Pound Cake is perfectly moist and buttery with merely the right amount of sweetness. The texture is wonderfully tender and information technology has a thick layer of crackly chaff on top. It'due south probably my favorite pound cake.
I've tried oodles of pound block recipes over the years and cipher beats this pound cake in my opinion. The uncomplicated flavor of a classic pound cake is difficult to vanquish. A combination of butter, cream cheese, and superfine carbohydrate gives this block a wonderful texture.
I think the superfine carbohydrate is one of the keys to the great texture of tis pound cake. If you don't take any, it is worth buying. It's as well handy to have on hand for making cocktails since information technology dissolves so hands.
A fabulous crispy crust develops on superlative. Information technology's my favorite part of a pound cake.
Tips for making Classic Southern Pound Cake:
- At that place is no leavener in this cake and so it is very of import to beat the butter, cream cheese, and saccharide for at least 5 to vii minutes. This is going to whip lots of air in which will assist the cake rise and give it a lighter texture.
- For all-time results, you desire the butter, cream cheese, and eggs at room temperature. The butter and cream cheese will incorporate much more air when at room temperature and the eggs will alloy into the concoction much more than easily.
- To prevent a dry cake, be certain to measure the flour corrrectly. Fluff the flour upwardly some in the bag and so scoop it with a spoon into a measuring loving cup. Level information technology with the back of a knife.
- This pound cake freezes really well. Y'all can either freeze the whole block or freeze individual slices.
This is one of those southern pound cakes that'due south perfect for snacking or fifty-fifty breakfast. It'south sweetness, but not too sweet. Serve with whipped cream and strawberries for a wonderful southern dessert.
More than Pound Block Recipes You Will Love:
- Amaretto Pound Cake
- Georgia Peach Pound Cake
- Condensed Milk Pound Cake
- Fanta Pound Block
- 5 Flavour Pound Cake
- iii cups superfine sugar
- i 1/ii cups unsalted butter, at room temperature
- 6 ounces cream cheese, at room temperature
- four large eggs, at room temperature
- ii large egg yolks, at room temperature
- 1/iv cup half-and-half
- two teaspoons vanilla excerpt
- 3 cups all-purpose flour
- 1 teaspoon salt
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Preheat oven to 300 degrees and spray a 12-loving cup Bundt pan with baking spray.
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Using an electric stand up mixer with a paddle attachment, beat sugar, butter, and foam cheese at medium-loftier speed until very fluffy and pale, about v to 8 minutes.
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Trounce in eggs ane at a time on depression speed, only until the yellow disappears. Scrape down the sides of the basin several times.
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Add egg yolks, half-and-half, and vanilla extract and beat on low just until mixed in.
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Whisk together flour and salt in a medium bowl and mix it into the batter in 3 additions with the mixer on low speed. Scrape down the sides of the bowl halfway through.
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Transfer batter to prepared pan. Bake for 1 hr 20 minutes to ane hour 30 minutes or until a wooden pick inserted in the center comes out clean. Let cool 10 minutes in pan and so remove cake from the pan to cool completely.
Be sure to use a skilful quality baking spray. I have skilful results with Bakery'southward Joy.
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Recipe source: Southern Living
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