Buttery Pound Cake

Buttery Pound Cake

Based on 0 ratings
Yanin Contreras

Yanin Contreras

Community member

"Love this recipe, I’ve been making this for over the year. Goes perfect with a cup of coffee or tea. You won’t stop having a bite. "

Difficulty

Easy 👌
15
min.
Preparation
55
min.
Baking
20
min.
Resting

Ingredients

Servings2
2 cup
unsalted butter (room temperature)
2 cup
sugar
8
eggs
4 cups
all-purpose flour
3 tsp
baking powder
1 cup
evaporated milk
4 tsp
vanilla extract
2 tsp
kosher salt

Utensils

2 hand mixers with beaters

  • Step 1/8

    Preheat oven at 350°F/175°C. Line loaf pan with parchment paper.

  • Step 2/8

    • 4 cups all-purpose flour
    • 3 tsp baking powder
    • 2 tsp kosher salt

    Whisk ingredients together in a medium bowl.

  • Step 3/8

    • 1 cup evaporated milk
    • 4 tsp vanilla extract

    Mix ingredients in a small cup.

  • Step 4/8

    • 2 cup unsalted butter (room temperature)
    • 2 cup sugar
    • hand mixer with beaters

    Cream ingredients together on medium speed until pale and fluffy. Stop and scrap the bowl as necessary

  • Step 5/8

    • 8 eggs

    Add the eggs one by one slowly to the butter and sugar. Beat each egg into the butter mixture before adding the next one.

  • Step 6/8

    • hand mixer with beaters

    In a large bowl alternate and mix the wet and dry ingredients, starting and finishing with the dry ingredients: ⅓ dry - ½ wet - ⅓ dry - ½ wet - ⅓ dry

  • Step 7/8

    Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes.

  • Step 8/8

    Remove from oven and let cool for 20 minutes

Tags

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