HOMEMADE PRINCESS CAKE RECIPES

Name: Plain Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2 loaf cakes
Ingredients: 1/2 pound (2 sticks) unsalted butter, at room temperature; 2 cups granulated sugar; 4 extra-large eggs, at room temperature; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 3/4 cup buttermilk, at room temperature; 1 teaspoon pure vanilla extract

PLAIN POUND CAKE RECIPE | INA GARTEN | FOOD NETWORK

Plain Pound Cake Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 2 loaf cakes

Number Of Ingredients 9

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 extra-large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

Steps:

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

PLAIN POUND CAKE RECIPE | INA GARTEN | FOOD NETWORK

Plain Pound Cake Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 2 loaf cakes

Number Of Ingredients 9

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 extra-large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

Steps:

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

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