Buttery Vanilla Pudding Pound Cake Recipe 445 Recipes

VANILLA POUND CAKE

Steps:

• Pre-heat oven to a medium 150 deg C (300 deg F). Place the oven rack in the bottom one-third of your oven. Grease and lightly flour the base and sides of a loaf pan (20 cm x 11.5 cm x 6.5 cm) or cake tin of your choice. Shake off the excess flour.
• In an electric mixer fitted with a paddle attachment, cream butter till light and fluffy at medium speed (speed 3 on a Kitchen Aid mixer), about 8-10 minutes. Add vanilla and almond (or rose) essences, mix till well blended.
• In a cleaned mixer bowl, using a mixer fitted with a whisk attachment, whip egg yolks with sugar on high speed (speed 4 on a Kitchen Aid mixer) until mixture turns pale and thick. Transfer to a separate bowl, wash the mixer bowl and ensure that it is completely dry and grease-free.
• In a cleaned and dry mixer bowl, whisk egg whites with 1 tsp sugar till stiff peaks form.
• Fold the creamed butter into the egg yolk mixture. Sift in the flour and salt, and fold till well combined. Lastly, gently fold the egg whites into the batter till well combined.
• Pour cake batter into a greased loaf pan (or cake tin of your choice), and level the surface. Gently tap the pan a few times on the work surface to eliminate air pockets. Bake for 1 to 1 1/4 hours, or until a metal or bamboo skewer inserted into the centre of the cake emerges free of batter.
• When done, remove the pan from the oven, let cake cool in the pan for 15 minutes before turning out onto a cooling rack to cool completely. Serve warm, chilled or lightly toasted.

VANILLA BUTTERCREAM POUND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F with a rack in the center. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and longest sides. Lightly spray the parchment. Set aside.
• Whisk the eggs in a medium bowl until smooth. Whisk in the oil, vanilla, sour cream and warm water then set aside.
• In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, salt and lemon zest. Blend on low speed for 30 seconds to combine.
• With the mixer on low speed, add the butter, a few pieces at a time. Mix until the butter has disappeared into the dry ingredients and the mixture looks like cornmeal, about 2 minutes. Add half of the liquid ingredients and blend on low speed to combine. Raise the mixer to high speed and beat for 30 seconds. Stop and scrape the bowl and paddle with a rubber spatula and blend again on high speed for a few seconds. With the mixer on low speed, add half of the remaining liquid ingredients and mix until smooth. Scrape the bowl and then add the remaining liquids and blend on low speed just until combined. Give the batter a few folds with the rubber spatula then scrape the batter into the prepared pan.
• Tap the pan on the counter a few times, place it on a sheet tray and bake in the center of the oven until a toothpick inserted in the center of the loaf comes out with a few moist crumbs, 68 to 70 minutes.
• Let cool in the pan for 15 minutes then use an offset spatula to loosen the edges of the cake from the pan. Using the parchment handles, pull the cake out of the pan onto a wire rack and let cool 20 minutes more. Remove the parchment paper and discard. Wrap the cake in plastic wrap while still warm and let cool completely, preferably overnight for the best texture and flavor (see Cook's Note). Meanwhile, thoroughly wash and dry the stand mixer bowl and paddle attachment.
• For the buttercream: Beat the butter on medium speed in a stand mixer fitted with the paddle attachment until smooth and shiny, about 1 minute. Add the confectioners' sugar, blend on low speed to combine then beat on medium speed until smooth, about 30 seconds. Scrape the bowl and paddle. Add the remaining ingredients and mix on low speed. Scrape the bowl then mix on high speed for 1 minute. Scrape the bowl and mix again on high speed for another few seconds.
• Trim a bit of the cracked crown off the top of the cooled cake, if desired, and then frost the top of the cake with buttercream. Store in a covered cake dome for up to 5 days.

MOM'S VANILLA POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.
• Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.