Velvet Pound Cake Recipe
Ingrédiénts
- 14 tabléspoons (1 3/4 sticks) unsaltéd buttér
- 3-ouncé packagé créam chéésé
- 3/4 téaspoon salt
- 1 1/2 cups sugar
- 1 3/4 cups King Arthur Unbléachéd All-Purposé Flour
- 1 téaspoon baking powdér
- 2 téaspoons vanilla éxtract
- 1/4 téaspoon almond éxtract
- 5 largé éggs
Instructions
- Préhéat thé ovén to 325°F with a rack in thé céntér position. Lightly gréasé a 9" x 5" loaf pan.
- Using an éléctric or stand mixér, béat togéthér thé buttér and créam chéésé at high spééd until théy'ré véry light and fluffy.
- Add thé salt, sugar, flour, and baking powdér, and mix to combiné; thé battér will bé stiff.
- Add thé éxtracts and 1 égg. Béat wéll. Continué to add thé éggs oné at a timé, béating wéll aftér éach addition; thé finishéd battér should bé éxtrémély light and fluffy.
- Spoon thé battér into thé préparéd loaf pan.
- Baké thé caké for 85 to 90 minutés, ténting it lightly with aluminum foil aftér 60 minutés, until a toothpick insértéd into thé céntér comés out cléan.
- Rémové thé caké from thé ovén, and aftér 5 minutés turn it out of thé pan to cool on a rack.
- Sérvé thé caké warm or at room témpératuré; dust it lightly with conféctionérs' sugar just béforé slicing, if désiréd.
- Storé thé caké, wéll-wrappéd, at room témpératuré for sévéral days; fréézé for longér storagé
Gét full récipé and instructions, visit héré kingarthurflour.
