Classic Pound Cake uses only 4 simple ingredients that all weigh in at 1 pound each to create
Step 3: Add the dry ingredients. Put the flour, baking powder, and salt in a medium bowl and stir it together with a whisk. Remember to use cake flour. It's lower in protein content which means there's less gluten development. Sift half the flour mixture into the butter/egg mixture.
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Vanilla soaking syrup: Combine 1/3 cup (67g) sugar, 5 teaspoons water, and a pinch of salt. Heat briefly, just to dissolve the sugar, then stir in 2 teaspoons vanilla extract. Lemon soaking syrup: Mix the juice of 1 lemon (about 50g) with 1/2 cup (99g) sugar, and heat until the sugar dissolves.
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Heat the oven to 350° F (177° C). Lightly butter a 5-inch baking dish or a 4×6-inch baking dish with butter. Pro Tip: I recommend placing the baking dish on top of a rimmed baking sheet to catch any possible spills when the cake is baking. In a small bowl, beat butter and sugar with an electric mixer until well mixed.
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Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy. Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
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In a stand mixer fit with the whisk attachment, combine the softened butter and granulated sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and add the eggs in one at a time, beating well between each addition. Add the vanilla and almond extract and mix well.
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Step 3. Blend wet ingredients. In a large measuring cup, add the buttermilk, eggs, egg yolks, and vanilla and beat with a fork until blended. Set aside. Step 4. Add butter and oil while mixer runs on low. Keep the mixer running on low and add the butter, one piece at a time. Pour in the vegetable oil.
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Divide the batter evenly into two buttered 8.5 x 4.5-inch loaf pans. Smooth the top of each loaf flat with an offset spatula. Place the prepared loaf pans into a preheated 325°F oven, preferably with the racks positioned in the lower third of the oven. Bake for 60 minutes and then check the doneness of each loaf.
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Then add the sugar and beat for about 2-3 minutes, until light and fluffy. Combine: Add the eggs, egg yolk, vanilla, and salt. Then beat on low speed until just combined. Mix: Add the flour and mix on medium-low until combined. Then scrape down the sides and bottom of the bowl and beat for another minute.
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To begin, combine the milk, eggs, and vanilla in a medium bowl. Whisk with a fork until just combined and set aside. In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Mix on low speed for about 30 seconds or until blended.
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Elegant Vintage Buttercream Piping- A Cake Video Tutorial. This beautiful buttercream cake design would be perfect for a birthday cake! It features several simple buttercream techniques that when piped altogether, create a wonderful vintage feel. We hope that you enjoy this free tutorial!
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Add remaining eggs-and-milk in two lots - Add half the remaining eggs-and-milk mixture and beat on Speed 7 for 20 seconds. Repeat with the remaining eggs-and-milk. As before, we don't want to over-mix the batter, so limit beating to 20 seconds each time. The batter should be soft but fairly thick.
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Preheat the oven to 350°F. Line a loaf pan with parchment and spray with cooking spray. In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs and vanilla and beat until smooth. Add the baking powder, salt, and flour, and mix until just combined.
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Instructions. Preheat oven to 325°F. Grease an 8x4 loaf pan. Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine. Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
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Add milk. Continue to mix until the cake batter is smooth and creamy (but try not to over mix). Pour cake batter into your prepared tin and smooth the top. Bake for approximately 1 hour and 10 minutes or until a skewer inserted into the middle of the cake comes out clean.
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Preheat the oven to 325℉. In a separate bowl whisk the cake flour, baking powder, and salt to combine, set aside for later. Using an electric mixer (paddle attachment if using a stand mixer), cream the butter on medium speed until smooth. Next, gradually add the sugar and beat until light and fluffy for 3 to 5 minutes.