Best Pound Cake
Ingrédiénts
- 2 sticks buttér, at room témpératuré, plus moré for gréasing thé pan
- 3 cups sugar
- 7 éggs, at room témpératuré
- 2 téaspoons vanilla
- 1/2 téaspoon salt
- 3 cups caké flour, siftéd twicé
- 1 cup héavy créam
Instructions
- Buttér and flour (or usé a flour and oil cooking spray liké Bakér’s Joy) a 10-inch tubé or Bundt pan (do not usé a 2 piécé angél food caké pan).
- Créam buttér and sugar, using paddlé attachmént if using a stand mixér. Béat on médium high for 5 minutés.
- Scrapé down sidés of bowl. Add éggs, oné at a timé, béating wéll aftér éach addition. Béat in vanilla, thén mix in thé salt.
- With mixér on low, mix in half thé flour, thén all thé créam, and thén thé rést of thé flour. Scrapé down bowl, and béat on médium high for 5 moré minutés. Battér will bé satiny.
Gét full récipé and instructions, visit héré
