Perfect Pound Cake with Vanilla, Butter & Nut Extract

Name: Perfect Pound Cake with Vanilla, Butter & Nut Extract
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 Tbsp butter, melted; 149 grams 1/2 cups sifted cake flour – dont substitute and definitely weight it; 4 teaspoons cream or milk; 3 larges eggs, room temperature; 149 grams 3/4 cup granulated sugar; 3 Tbsps milk; 237 milliliters sifted powdered sugar; 0 teaspoons salt; 2 teaspoons McCormick Vanilla, Butter & Nut Extract; 0 teaspoons really good vanilla extract; 1 teaspoons regular vanilla extract

Perfect Pound Cake with Vanilla, Butter & Nut Extract might be just the dessert you are searching for. This recipe serves 8. One portion of this dish contains about 5g of protein, 4g of fat, and a total of 249 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of baking powder, butter, cream, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Preheat oven to 350°F. Grease an 8 by 4 inch loaf pan and line the bottom with a strip of parchment paper. If you don’t have an 8×4 inch loaf pan you can substitute three 3 x 5 inch loaf pans. With the small loaf pans, preheat oven to 325 degrees F.In a mixing bowl or large measuring cup, combine the milk, eggs and extract.Sift the dry ingredients into a large bowl and stir well.

Ingredients you will need

Extract

Egg

Milk

Equipment you will use

Baking Paper

Measuring Cup

Mixing Bowl

Loaf Pan

Oven

Add the butter and half the egg mixture and stir to moisten.

Ingredients you will need

Butter

Egg

Mix on low speed with a handheld mixer, then increase speed to medium and beat for one minute, scraping sides of the bowl.Gradually add the remaining egg mixture in 2 or 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.Scrape the batter into the prepared pan (or pans) and smooth the surface with a spatula. The batter should be about ½ inch from the top.

Ingredients you will need

Egg

Equipment you will use

Spatula

Blender

Bowl

Frying Pan

Bake 55 to 65 minutes for an 8×4 inch cake, or 45 to 50 minutes at 325 for 3×5 inch cakes. If the cake seems to be browning too quickly, lay a sheet of foil loosely over the top. I’ve never had to do this.

Equipment you will use

Oven

Aluminum Foil

Let the cake (or cakes) cool in the pan on a rack for 10 minutes and invert it onto a greased wire rack. Reinvert so that the top part is upright.

Equipment you will use

Wire Rack

Frying Pan

Let cool completely, then pour icing over the top.To make the icing, combined melted butter and powdered sugar in a large bowl and stir well.

Ingredients you will need

Powdered Sugar

Butter

Icing

Equipment you will use

Bowl

Add the cream about a teaspoon at a time or until batter is thin enough to pour. Stir in some vanilla. Make sure the cake is completely cool before adding icing.

Ingredients you will need

Vanilla