34+ Moist Vanilla Pound Cake Recipe

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Directions. Preheat oven to 350 degrees. Coat a 9-by-13-inch rimmed baking sheet with cooking spray, and line with parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, and salt in a bowl. Cream butter and sugar with a mixer until pale and fluffy. Beat in zest if desired, and vanilla.

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Preheat your oven to 350°F. Line the loaf pan with parchment paper, then spray it with nonstick cooking spray. It isn't essential to use the parchment paper but it does make it easier to to lift the cake out of the pan neatly. Beat the butter and sugar together until the mixture is light and fluffy, at least 4 minutes.

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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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Preheat the oven to 325 degrees F. Grease then flour or sugar a 9x13-inch baking pan. Alternately, line with parchment paper if you plan to make petit fours out of this cake. In the bowl of your stand mixer on medium, beat butter until smooth. Add sugar and mix until smooth about 2 to 3 minutes on medium speed.

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Set aside. Beat the eggs, sugar, baking powder and salt in a stand mixer fitted with a whisk attachment on high speed until the mixture is pale and very thick (enough to hold a wake from the whisk.

34+ Moist Vanilla Pound Cake Recipe

Step 2. In a medium bowl, add the flour and baking powder. Whisk to combine and to break up any lumps. Step 3. Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Use the empty butter wrappers to generously grease a 9-by-13-inch baking pan; line the bottom and long sides with parchment.

Pound Cake

Preheat your oven to 350 F degrees. Spray a 8.5 x 4.5 x 2.75 inch loaf pan generously with cooking spray. Using a stand or hand mixer, beat the butter and sugar in a bowl until light and fluffy. Add the eggs one at a time, mixing well after each egg. Mix in the vanilla extract and salt.

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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt). Cream sugar and butter in a large mixing bowl on medium speed until light and fluffy, about 5 minutes. Add eggs, one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.

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To make this cake, simply grab a large mixing bowl and add the butter and sugar. Using a whisk or hand mixer, beat the butter and sugar until light and fluffy. Add the eggs and mix until completely combined. Add the vanilla extract and sour cream, and mix until just combined. Add the flour and salt, and gently fold in until completely combined.

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Bake: Bake the cream cheese pound cake at 325°F (163°C). Halfway through baking, loosely tent the cake with aluminum foil to prevent over-browning. Cool, then invert: Let the pound cool for about 2 hours in the pan, then invert onto a serving plate and cool completely before serving.

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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. Add the butter and half of the egg mixture.

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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) Set aside.

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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 your oven to 350°F. Lightly grease a 9" x 5" loaf pan. In a large bowl, beat the butter until very light. Beat in the sugar gradually and then the eggs, one by one. Scrape the bottom and sides of the bowl, and beat until the mixture is very light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt.

Gluten Free Pound Cake I'm A Celiac

In a medium bowl, sift together flour, baking powder, and salt, set aside. In a large liquid measuring cup, combine the buttermilk and Irish cream liqueur, set aside. In a large mixing bowl fitted with a beater attachment, cream together the butter and sugar until light and fluffy, 4-5 minutes on medium speed.

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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.