Pound Cake recipe:
Pound Cake Recipe Indian/Pound Cake Recipe Ingredients:
- Unsalted Butter- 454 gm
- Sugar – 2 cups – 380 gm
- Eggs – 6 large
- Sour Cream – ½ cup
- Vanilla Extract – 2 table-spoon
- All Purpose Flour – 3 cups
- Salt- 1 tsp
How to Make Pound Cake/Moist Pound Cake Recipe:
First of all this is very important that all the ingredients be room temperature and not ice cold and The butter should be left out of the fridge until soft.. also leave the eggs and sour cream out until they loose their chill. The batter will come together easily if all the ingredients are room temperature.
if you want you can use stand mixer to make this recipe because that is the quickest and least labor intensive way. You can also use a hand mixer.
Put the soft butter into the mixer. Save the wrappers.
Cream the butter on medium speed for 3 minutes. Scrape down the sides. Cream on medium for another 2 minutes.
Add the sugar and cream for 3 minutes. Scrape down and cream for another 2 minutes.
Add the eggs one at a time. Wait and make sure each egg is fully incorporated into the batter before adding the next.
Scrape down and now we’ll add the sour cream. Now add the vanilla extract. Scrape down again. Now we’ll add the flour mixed with 1 tsp salt, little by little so there are no lumps.
Scrape down, all the way into the center where flour can hide. Mix for a few seconds and the batter is ready.
Put a little bit of all purpose flour in the pan, turn it around to coat the whole pan. Tap out the excess over your sink. Now that the cake pan is evenly coated, you’ll have no problem getting the cake out, it’ll literally just fall out in one piece
Spoon the batter all over the pan. Spread it out evenly. Tap the pan on your counter a few times to get rid of any air bubbles.
Bake this cake in the center of a heated 325 degree Fahrenheit or 163 degree Celsius oven. It’ll take about 1 hour and 10 minutes. Some ovens run very hot, so I suggest you check the cake after 1 hour and cook for a few more minutes if you need to.
The cake is ready when you insert a toothpick and it comes out clean or with a few crumbs.Cool the cake on a rack for 45 minutes. After 45 minutes, the cake is still warm but we can turn it out. Take an offset spatula or butter knife, gently pull around the edges. Pray and turn it over.
If you want to glaze it, mix powdered sugar with a little milk or lemon juice and pour over top.
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