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Intro
Preparing the pan
Spraying the pan
In the bowl of a stand mixer, cream together butter and sugar until light and fluffy
Add eggs, one at a time, stirring well after each addition
Add dry ingredients
Bake on 350F for 50-55 minutes or until a cake tester comes out clean
Invert onto a serving plate or cake board
Dust with confectioners'sugar
Let us know your favorite way to serve pound cake
Introduction
Place your butter in a large bowl (this recipe makes a lot of batter! I recommend using a stand mixer if you have one) and use an electric mixer to beat the butter until it is creamy and smooth.
Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy (about 1-2 minutes).
In a separate, medium-sized bowl, combine your eggs, additional egg yolks, vanilla extract, and salt.Use a fork to lightly beat the eggs and yolks until all egg yolks are broken up and salt and vanilla are incorporated.With mixer on low speed, slowly pour egg mixture into your batter, allowing it to gradually become incorporated (don't pour all the egg mixture in at once, if you can't manage a steady stream then add the egg mixture in about 6 parts, allowing each part to become well incorporated before adding more). Once all of the egg mixture is incorporated, pause to scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for another 1-2 minutes.
Reduce mixer speed to low and gradually, about 1/4 cup at a time, add flour to the batter until all has been added.Scrape down the sides and bottom of bowl and stir again on medium speed until well-combined and beat for another minute.
Spread batter evenly into prepared tube pan, use a spatula to smooth the surface of the batter.