Mrs. Johnnie Ruth’s Pound Cake
Hey y’all! This is a very popular recipe I found in a facebook group! The cake doesn’t have an actual name that I know of but the original poster called it Mrs. Johnnie Ruth’s Pound Cake. She was someone near and dear to the poster. This pound cake has simple ingredients and is very easy to make. Do not let the simplicity of the recipe fool you. This cake is ABSOLUTELY DELICIOUS ????
INGREDIENTS:
3 sticks butter (1½ c.)
2¼ c. sugar
7 eggs
2½ c. cake flour
¾ c. condensed milk
2 drawer tsp. vanilla extract
2 drawer tsp. lemon extract
GLAZE:
1 1/2 cups powdered sugar
2-3 tablespoons milk
1/2 teaspoons vanilla extract or crème bouquet
#poundcake #johnnieruthpoundcake
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Extract angel food cake and other airy baked goods unscathed.
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
Ina Garten's Vanilla Cream Cheese Pound Cake | Barefoot Contessa | Food Network
Ina bakes a moist and delicious Vanilla Cream Cheese Pound Cake!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Vanilla Cream Cheese Pound Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr 10 min (includes cooling time)
Active: 30 min
Yield: 2 loaves
Ingredients
Baking spray with flour, such as Baker's Joy
3 tablespoons demerara or turbinado sugar, such as Sugar in the Raw
3/4 pound (3 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 cups granulated sugar
6 extra-large eggs, at room temperature
1 tablespoon pure vanilla extract
Seeds scraped from 1 vanilla bean
3 cups sifted cake flour (measured after sifting)
1 teaspoon kosher salt
Directions
Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.
Cook’s Note
Serving suggestions: Allow a pint of vanilla ice cream to melt and pour 2 tablespoons on the bottom of each dessert plate, tilting the plates so the center is covered. Place a slice of pound cake on top of the melted ice cream and sprinkle the slice with a line of fresh raspberries. Or? Place a slice of pound cake on a dessert plate, drizzle with Honey Vanilla Crème Fraîche (see below) and garnish with a sprig of mint.
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Ina Garten's Vanilla Cream Cheese Pound Cake | Barefoot Contessa | Food Network
Homemade Angel Food Cake Recipe + Whipped Cream & Fresh Berries
You will absolutely love this easy-to-make 6 ingredient light and fluffy homemade angel food cake recipe that goes great with whipped cream and berries.
Angel food cake is a white-colored sponge cake that is baked inside of a Bundt pan. it is often served with whipped cream and fresh fruit. It’s a fantastic easy to make light dessert that is great to serve to family or guests.
Ingredients for this recipe:
• 2 cups sugar
• 1 cup cake flour
• ¼ teaspoon sea salt
• 12 egg whites
• 1 ½ teaspoons cream of tartar
• 1 ½ teaspoons vanilla
Serves 12
Prep Time: 20 minutes
Cook Time: 45 minutes
Cool Time: 60 minutes
1. Preheat the oven to 350°.
2. Pulse the sugar 30-35 times at high speed in a food processor.
3. Sift the sugar and then divide it in half into two separate bowls.
4. Sift the flour and salt into one of the bowls with the sugar and whisk to combine. Set aside.
5. In a stand mixer with the whisk attachment whisk the egg whites on low speed until they become frothy, about 3-4 minutes.
6. Add the cream of tartar and vanilla to the mixer on whisk on medium speed for 4-5 minutes or until stiff peaks are formed.
7. Next, turn the speed to high, and then using the bowl with only sugar in it, add 1 tablespoon of that sugar to the mixer until it is completely mixed in and stiff peaks are formed, about 4-5 minutes.
8. Remove the bowl from the mixer and add the remaining bowl of flour-sugar-salt mixture 1/3 cup at a time and fold it in completely using a rubber spatula.
9. Transfer the batter to a 4” x 9.5” Bundt pan and smooth it out on the top.
10. Using a butter knife run it through the batter several times in a figure 8 motion to ensure all of the air bubbles are out of it.
11. Bake the cake in the pan on the lower rack at 350° for 40-45 minutes or until browned on top and springs back up immediately after pressing on it.
12. Invert the pan immediately onto a rack and cool for at least 1 hour before adding on powdered sugar and slicing and serving.
Chef Notes:
Make-Ahead: You can serve this cake as soon as it is done cooling. If you want to make it ahead, it can be made up to 2 days before serving.
How to Store: Cover and store at room temperature for up to 4 days. You can also cover it and refrigerate it for up to 6 days. This cake will not freeze that well and is not advised.
This is the angel food cake pan that I used (this is an affiliate link which allows me to make some $$ on the sale if you choose to buy it):
You can substitute regular sugar for castor sugar if you do not want to pulse it in a food processor.
If you do not have a stand mixer then you can absolutely use an electric hand mixer.
Be sure to completely fold in the flour-sugar-salt before adding more.
THE BEST Southern Pound Cake Recipe (All-Butter) Step-by-Step | My Grandmother's FAMOUS Recipe!
Get your copy of my new book, Make a Deposit here ➡️
Looking for THE BEST Southern Pound Cake Recipe? You've found it. This is a detailed step-by-step look at my grandmother's pound cake recipe. I spent many days in the kitchen with her during my childhood (and my adulthood) learning her recipes and this is the most iconic one. Everyone I've ever served this to has loved it, I'm so happy to honor my grandmother by sharing this recipe with you. I hope you love it!
RECIPE
3 cups sugar (this recipe also works with 2 cups sugar)
3 sticks butter (I use salted)
3 cups flour
1 cup milk (I use 2%)
6 eggs
3-4 tsp baking powder
1-2 tbsp lemon extract
1-2 tbsp vanilla extract
1 tsp salt
PRODUCTS
2 Piece Tube Pan -
1 Piece Tube Pan -
+ Sour Cream Pound Cake:
+ Cream Cheese Pound Cake:*
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기본! 파운드 케이크 만들기 : Pound Cake Recipe | Cooking tree
가장 기본적인 방법으로 파운드 케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
가장 기본적인 방법으로 파운드 케이크를 만들었어요~
밀가루, 버터, 달걀, 설탕을 모두 같은 비율로 만들었는데 묵직하고 진한 파운드 케이크 인 것 같아요~
저는 큰 틀과 작은 틀 2개를 사용해 함께 구웠는데 작은 틀만 만드실 경우엔 레시피 양의 1/3만 사용해 만드시면 될 것 같아요~
팬닝 후 가운데 버터를 얇게 한 줄 짜서 구우면 윗면이 예쁘게 갈라지는 것 같아요~
굽고 실온에서 식힌 뒤 랩으로 밀봉해 냉장실에서 하루 정도 숙성했더니 촉촉하고 단면도 예쁘게 잘 잘리더라구요~
즐겁게 시청하세요~♬ Enjoy~
*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~
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▶틀 사이즈 Mold size : L - 23cm x 12.5cm x 7cm,
S - 15.5cm x 7.8cm x 6.5cm
▶재료
무염버터 300g
설탕 300g
소금 3g
달걀 6개
바닐라익스트랙 10g
박력분 300g
베이킹파우더 6g
우유 80g
▶레시피
1. 무염버터를 부드럽게 풀고 설탕, 소금을 3번에 나눠 넣고 뽀얗게 될 때까지 충분히 휘핑한다.
2. 차갑지 않은 달걀에 바닐라익스트랙을 넣고 풀어 주고 반죽에 조금씩 나눠 넣고 섞는다.
3. 박력분, 베이킹 파우더를 체 쳐 넣고 섞다가 우유를 넣고 매끄럽게 될 때까지 섞는다.
4. 버터를 바른 틀에 넣고 기포정리를 한 뒤 윗면을 모양을 잡아 팬닝하고 가운데 무염버터를 한줄 얇게 올린 뒤 165도 예열된 오븐에서 45분 (작은 틀) / 60분 (큰 틀) 정도 굽는다.
5. 틀에서 꺼내 식힌 뒤 랩으로 싸서 냉장실에서 숙성시킨다.
▶Ingredients
300g Unsalted butter
300g Sugar
3g Salt
6 Eggs
10g Vanilla extract
300g Cake flour
6g Baking powder
80g Milk
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^
▶Community Subtitles
If you can translate into another language,
I would appreciate it if you could use the video Settings subtitle add-on to add subtitles to this video~^^
다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~
비디오 설정 자막을 추가 기능을 통해 자막을 추가 해주시면 감사하겠습니다~^^
#파운드케이크