Golden Vanilla Pound Cake King Arthur Flour Recipes

GOLDEN VANILLA POUND CAKE - KING ARTHUR FLOUR

Steps:

• Preheat the oven to 350°F Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
• In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
• Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. The batter will still look a little curdled, but will have gained a bit of volume.
• Sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick (not pourable). Spoon the batter into the prepared pan.
• To make the topping, combine the sugar, vanilla, and water. Stir till the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir.
• Drizzle the topping over the batter.
• Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 60 to 70 minutes (for either size pan), until the cake is golden brown, and a cake tester inserted into the center comes out clean. The center should register at least 200°F on an instant-read thermometer. If you prefer a lighter crust, tent the cake with aluminum foil for the final 10 minutes or so of baking.
• Remove the cake from the oven, and after 15 minutes loosen the edges, and turn it out of the pan to cool on a rack.

GOLDEN VANILLA CAKE RECIPE - (4.2/5)

Steps:

• 1. Preheat oven to 350 degrees F. Lightly grease two 9-inch round pans, or a 9- x 13-inch pan. 2. Whisk together the sugar, flour, baking powder, and salt. Add the butter and beat at low speed, until the mixture looks sandy. 3. Add the milk and vanilla, and beat at medium speed for 30 seconds. Add 1 egg; beat for 30 seconds, then scrape the bottom and sides of the owl. Repeat with the remaining eggs. 4. Scoop the batter into the pan(s), smoothing the top. Bake for about 27 minutes for the round pans, 40 minutes for the 9- x 13-inch pan. The cake is done when it's golden brown around the edges and just beginning to pull away from the sides of the pan; a toothpick inserted in the center will come out clean. 5. Remove the cake from oven and place on a rack to cool for 15 minutes before turning it out of the round pans. The sheet cake can be served right from the pan. NOTE: This recipe will make 24 cupcakes. Prepare batter as directed, and bake for 23 - 25 minutes.