Butter Pound Cake/ Pound Cake recipe--Cooking A dream
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how to make butter pound cake
WRITTEN RECIPE AND NOTES HERE:
Ingredients:200g cake flour(1 1/2cups)
225g salted butter(1 cup)
3 large eggs (144g)
150g sugar(3/4 cup)
4g baking powder(1/2 tbsp)
vanilla extract(1/2 tbsp)
lemon juice(1 tbsp )
pan size
10 x 4 x 3
Bake for 70-75 minutes at 170°C preheated oven
Method:
grease your loaf pan and place a parchment paper in the bottom
preheat your oven at 170°C
sift flour and baking powder together
beat room temperature butter to loose a little then ad sugar and beat until fluffy and pale.
add room temperature eggs one at a time and beat each time to well combine
beat butter and egg until the mixture fluffy and pale in colour (15-20 mins)
add vanilla and lemon juice
pour the mixture into the pan, jiggle and tap to evenly spread
bake at 170°C for 70mins
cover with an aluminium foil after 30 minutes of baking if you see the top is burning.
Notes:
* beating butter and egg is very important.take your time.
* If you over bake the cake it could dry easily.
* Check at 60-65 mins if its done or not.
* Baking time varies a little on pan size and oven type.
* spray/brush lightly with lemon sugar water if you think outside is overbaked.
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How to Bake Super Soft Moist Butter Cake Easy
Soft & Moist Butter Cake. Butter cake is the first cake I learned when I started baking. I should say it's the easiest cake to make but just need a lot of patience in the mixing of the batter. It is unlike moist chocolate cake or sponge cake which can't be over mixed. Butter cake takes double or triple the time especially in the process of mixing the butter and sugar. We need to make it as light, soft and fluffy as possible so that the cake will not sink, as far as the butter weight is concerned. Overall it is still easy to make, just take a little longer than normal cakes. I hope you will give this a try :)
Ingredients:
250g (1 cup) unsalted butter (you will see the g on the packaging)
200g (1 cup) castor sugar (you can add another 20-30g or 2-3 tbsp more if you like it sweeter)
5 eggs
230g (1 3/4 cups) cake flour or all-purpose flour
1/2 tsp baking powder (I apologize about the typo on the video, NOT baking soda)
50g (1/4 cup) milk
1 tsp vanilla extract
Note* I don't normally use cups in all my cakes. I have the measurement in internet source. Should you think the cup measurement seems not right, please let me know. Thanks
I am using a 7x7 inch square baking pan. You can also use a round baking pan or loaf pan.
Instructions:
1. Preheat over at 320°F / 160°C.
2. Sift the flour and baking powder. Set aside.
3. In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappear. Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients must be mixed well. Continue mixing until the butter is white, light and fluffy. You will see that in about 15 minutes.
4. Add in the eggs, one by one. Mix until the yellow eggs disappear.
5. Add in the sifted dry ingredients spoon by spoon. This is another key to make good butter cake.
6. Add the milk and vanilla extract. Continue mixing for another 3-5 minutes.
7. Pour the batter into the baking pan. Bake at 320°F / 160°C for 55-60 minutes.
8. Test the cake using the cake test.
9. Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake.
*Note: Feel free to use a hand mixer, if you don't not have a large mixer.
Frequently Asked Questions :
1. Why do I need to mix the butter for so long?
I learned this recipe from my aunt. It kind of like passed down in the family. But after making this cake for many times, I finally understand why. Butter is a very heavy content, and you know this is a butter cake. It's like the main character in this recipe. If you don't mix it long enough, it will become clumpy and that's why your cake will sink. If only you are baking a regular sponge cake which doesn't consume much butter, you don't actually have to mix so long. However, they normally rely on a lot of air leven ingredients, b soda & b powder. This cake on the other hand doesn't quite rely so much, only 1/2 tsp of b powder, that's it. So the mixing of the butter and sugar is the key, which will eventually make the cake rise and soft and light.
2. Why is my batter so thick when the one in video is thin?
It's fine and absolutely correct if yours is thick. The video is thin due to my room temp and time taken for shooting became liquidy that day.
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Author: NICOLAI HEIDLAS
Title: Never Give Up
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Easy Vanilla Bundt Cake Recipe
This Vanilla Bundt Cake is so easy to make and is bursting with vanilla flavor. It’s a moist, fluffy cake made with basic kitchen staples. Baked to golden perfection and topped with a simple vanilla glaze, you’ll be reaching for a second slice before you even finish your first!
RECIPE:
You won’t believe how easy it is to make vanilla bundt cake from scratch. Packed with flavor, this cake is anything but boring. This cake is dense but not heavy while still being rich and buttery. It’s my go-to recipe for when I need a yummy treat to bring to a friend’s house without worry. It is super quick to make and very forgiving, coming out perfect every time.
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The PERFECT Pound Cake | Vanilla Cake Recipe
This easy peasy Pound Cake is a baking classic you have got to try! With simple ingredients, this is the perfect recipe to master the technique of baking a Pound Cake. This cake recipe is amazing on its own as well as a base for delicious desserts!
Full Written Recipe -
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#platinitwithwendy #poundcake #baking
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Martha Stewart Makes Pound Cake 3 Ways | Martha Bakes S1E4 Pound Cake
For the best buttery-rich pound cake, look no further than Martha’s recipes. Get excited as Martha takes us through three remarkably different pound cake recipes, tweaking the ingredients by using butter, cream cheese, and even semolina. Viewers will learn how easily you can adapt an ordinary recipe to create an extraordinary and unforgettable treat.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired as Martha Bakes Season 1 Episode 4, on PBS.
#PoundCake #Cake #Recipes #MarthaBakes #MarthaStewart
00:00 Introduction
01:07 Classic Pound Cake
06:32 Cream Cheese Pound Cake
10:09 Semolina Pound Cake
16:25 Sugar Baked Orange Slices
18:04 Lemon Glaze
Full Recipes:
Classic Pound Cake -
Cream Cheese Pound Cake -
Semolina Cake -
Mini Marble Pound Cakes -
Meyer Lemon Pound Cake -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Pound Cake 3 Ways | Martha Bakes S1E4 Pound Cake
Southern Pound Cake 101: How to make the BEST Classic Pound Cake
Make the perfect classic pound cake EVERY SINGLE TIME! It's pound cake 101 and I'm going to walk you through every step! Pound cake is such a versatile dessert! It makes a great layer in dessert trifles, grilled for summertime strawberry shortcakes, or simply eaten plain or with fresh berries! I prefer it plain Jane or topped with hot, buttery peaches or syrupy strawberries and mounds of homemade whipped cream.
➡️HERE’S THE PRINTABLE RECIPE:
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HOW TO MAKE THE BEST POUND CAKE RECIPE
Preheat oven to 325 F. Grease a 10-cup bundt cake pan with a thin layer of shortening (I use butter-flavored shortening for this. It gives the crust a nice golden crunch and buttery flavor) and then very lightly coat it with flour. Set aside. (If using loaf pans use two 9.5 loaf pans)
In a large bowl add sifted flour, baking powder, and salt. Whisk together well to make sure all of the dry ingredients are combined. Set aside.
In another large bowl, cream together butter until fluffy.
Add sugar gradually while mixing at low speed until combined and fluffy. Mix for three minutes (set timer)
Mix in eggs one or two at a time just until combined. Keep your mixture on low speed.
Mix dry ingredients into wet ingredients while alternating with the whole milk. Start and end with the dry ingredients. Mix until batter is combined and fluffy. Keep the mixer on low speed. Be sure to scrape down the sides of the bowl.
Mix in the vanilla extract and lemon extract.
Spoon batter evenly into prepared bundt pan. Shake and tap the pan on the counter to even out the batter and release any air pockets.
Place on the middle rack and bake for 1 hour and 10-20 minutes until a cake tester or toothpick inserted into the pound cake comes out clean.
Place pan on a cooling rack until it is cool enough to touch but still warm.
Carefully remove the cake from the pan and place it on a wire rack to finish cooling.
Slice the cooled cake and serve. *Remember pound cake is one of those desserts that gets better the next day.
CHAPTERS
00:00:00 - Poundcake 101: Introduction and Room Temperature Ingredients
00:00:36 - Adding Dry Ingredients
00:01:08 - Making a Classic Pound Cake
00:01:40 - Adding Eggs and Mixing
00:02:11 - Mixing the Ingredients for Pound Cake
00:02:42 - Making a Delicious Pound Cake
00:03:13 - Adding Flavors to the Batter
00:03:44 - Baking and Flipping the Cake
00:04:16 - Tips for serving pound cake
00:04:49 - Perfect Pound Cake Texture
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Cooking up Southern charm, one recipe at a time.
My name is Monique, and I started Divas Can Cook back in 2009 when I noticed a shortage of authentic Southern recipes like the kind I made with my grandma in her kitchen. I’m talking about that Elberton, Georgia cooking infused with North Carolina Appalachia flare. (Hey, I’m a Southern mountain girl; what can I say!) Authentic golden fried green tomatoes, hamburger steak, cornbread, biscuits and gravy, forgotten tea cakes, and fresh blueberry cobblers are the recipes that feel like home.
This channel is full of authentic Southern family recipes, recipes that I’ve developed and tweaked to perfection, and a few non-traditional ones sprinkled throughout for good luck. I hope that I will not only build your kitchen confidence, but become a trusted source for go-to Southern recipes for you and your family!
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