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I have been working on a project involving pound cake. I got the cakes down. Now you will have to stay tuned to the next stage of this pound cake project and how it turns out.
Chocolate Pound Cake
2 Sticks of Unsalted butter, softened
3/4 Cup of Brown Sugar
3/4 Cup of Sugar
6 oz. of Vanilla Yogurt
1/4 Cup of Whole Milk
3 Eggs
1 1/3 Cup of Flour
2/3 Cup of Cocoa Powder
1/2 Teaspoon of Baking Powder
1/4 Teaspoon of Salt
3.5 Ounces of Melted Dark Chocolate
Preheat Oven to 350
Generously butter loaf pan – 9- by 5- by 3-inch metal loaf pan
Whisk together Flour, Cocoa Powder,Baking Powder, and Salt. In a separate bowl beat together butter and sugars with an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in zest, vanilla, and yogurt. Reduce speed to low and add flour mixture and milk mixing until just incorporated. ( If you mux too much it will become more elastic the batter)
Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out clean. About 60- 70 minutes Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.
Classic Pound Cake
This recipe I got from Gourmet and think is simply delicious.
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
2 sticks Unsalted Butter, softened
1 1/2 cups Sugar
1 1/3 Cup of Flour
3 large Eggs
1 teaspoon fresh Lemon zest
1 teaspoon Vanilla
1/2 cup whole milk,
Preheat oven to 350
Generously butter loaf pan – 9- by 5- by 3-inch metal loaf pan
Whisk together flour, baking powder, and salt. In a separate bowl beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in zest and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.
Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out clean, 60-70 minutes. Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.
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So I made pound cake a few months ago and by accident picked up some almond oil instead of vanilla in the supermarket. I only realized this when I got home and was already mixing the batter… so decided to substitute. Basically what I got was an almond poundcake… it was delicious!