Cold oven vanilla pound cake Recipe Recipe

Name: Cold oven vanilla pound cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. room temp butter; 3c. sugar; 5 eggs + 2 yolks( make sure your eggs are room temp as well..this insures your batter won't curdle); 3c. all purpose flour( sift flour 3 times before measuring) this is very important!; 1 tsp. salt; 1 sp. baking powder; 2 Tbl. vanilla( if you have vanilla beans use 3/4 tsp vanilla & scrape 1 vanilla bean with your sugar); 1/2 c. sour cream(creme fraiche is better); 1/2 c. heavy cream; For lemon poundcake:; 1c. buttermilk or 3/4 cup sour cream thinned with 1/4 cup milk; zest of 4 lemon. Add zest to butter sugar mix. Top with lemon glaze. Take 2 cups of powdered sugar & add lemon juice until a thick but pourable consistency.; Marbled poud cake:; remove 1/2 of the batter and add 1/2 cup cocoa powder & 1 oz. unsweetened, melted chocolate. (I used sharffenberger brand for both). Pour 1/2 vanilla base into pans & plop spoonfuls of choc batter …; top with choc ganache. Melt 12oz.semisweet.Add 12 oz scalding cream. Whisk together. Let cool. Pour over poundcake. Use any remaining ganache for truffles!

Servings: persons

8 oz. room temp butter
3c. sugar
5 eggs + 2 yolks( make sure your eggs are room temp as well..this insures your batter won't curdle)
3c. all purpose flour( sift flour 3 times before measuring) this is very important!
1 tsp. salt
1 sp. baking powder
2 Tbl. vanilla( if you have vanilla beans use 3/4 tsp vanilla & scrape 1 vanilla bean with your sugar)
1/2 c. sour cream(creme fraiche is better)
1/2 c. heavy cream
For lemon poundcake:
1c. buttermilk or 3/4 cup sour cream thinned with 1/4 cup milk
zest of 4 lemon. Add zest to butter sugar mix. Top with lemon glaze. Take 2 cups of powdered sugar & add lemon juice until a thick but pourable consistency.
Marbled poud cake:
remove 1/2 of the batter and add 1/2 cup cocoa powder & 1 oz. unsweetened, melted chocolate. (I used sharffenberger brand for both). Pour 1/2 vanilla base into pans & plop spoonfuls of choc batter on top. Pour other half of vanilla batter on top. Add remaining choc batter. take a knife & swirl batter. Bake & cool.
top with choc ganache. Melt 12oz.semisweet.Add 12 oz scalding cream. Whisk together. Let cool. Pour over poundcake. Use any remaining ganache for truffles!

1
Cream butter & sugar until light & fluffy about 4-5 minutes.
2
It will look almost white like a frosting.
3
Add eggs one at a time.
4
Scrape bowl down.
5
Add yolks & beat until incorporated.
6
Scrape bowl down.
7
Combine your dry ingredients.
8
Whisk together sour cream, vanilla & cream.
9
Add 1/3 of the flour mixture.
10
Add 1/2 the cream mixture.
11
Mix & scrape down bowl.
12
Continue alternating flour & cream, ending with flour.
13
Pour batter into prepared pans.
14
Put into COLD oven.
15
Turn oven on to 325 & bake 45min- 1 hour.
16
Test with toothpick.
17
It should come out clean & the center should spring back when pressed lightly.

2382

kcal

Calories

Fat

343

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 oz. room temp butter, 3c. sugar, 5 eggs + 2 yolks( make sure your eggs are room temp as well..this insures your batter won't curdle), 3c. all purpose flour( sift flour 3 times before measuring) this is very important!, and more.

Yes, Cold oven vanilla pound cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cold oven vanilla pound cake Recipe

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