Little Vanilla Pound Cake For 2 Food

VANILLA POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
• Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
• Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

LITTLE DIXIE POUND CAKE

Steps:

• In a small bowl, cream butter and sugar. Beat in egg. Combine flour and baking soda; add alternately with buttermilk to creamed mixture. Blend in extracts. Pour into a greased 5-3/4x3x2-in. loaf pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool for 10 minutes; remove from the pan to cool on a wire rack.

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 POUND CAKE

Steps:

• Heat oven to 350°F.
• Mix sugar, butter, eggs and vanilla in large bowl.
• Beat on low to mix ingredients well.
• Beat on high for 5 minutes.
• On low, add flour and baking powder alternately with buttermilk.
• Beat well after each addition.
• Make sure you end with the dry ingredients.
• Spoon batter into greased and floured 10 inch tube pan.
• Bake for 65-75 minutes, until a pick comes out clean.
• Cool for 15 minutes; invert onto cake plate.

VANILLA POUND CAKE

Steps:

• Heat oven to 350°F.
• Combine sugar and melted butter in large bowl.Beat at medium speed, scraping bowl often, until creamy. Add eggs,, one at a time, beating well after each addition. Add vanilla; beat until well mixed.
• Stir together flour and baking powder in small bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed.
• Pour batter into greased and floured 10-inch angel food cake pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

VANILLA CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, stir together the flour, baking powder, and salt.
• Add the sweetener, milk, vanilla, oil, and egg replacer and mix together gently until just mixed.
• Pour into a lightly oiled cake pan and bake for 25-30 minutes.
• Check with a knife to see if done.
• When cooled, ice and serve.

CLASSIC POUND CAKE

Steps:

• 1 Set rack in the middle of the oven and preheat to 325 degrees.
• 2 Place the butter and sugar in the bowl of a heavy-duty mixer and beat on medium speed with the paddle attachment until very light, about 5 minutes. Beat in the vanilla. One at a time, beat in 3 of the eggs, beating until smooth after each addition.
• 3 Reduce the mixer speed to low and beat in one-third of the four, then another egg, beating until smooth after each addition. Stop the mixer occasionally to scrape the bottom and sides of the bowl with a rubber spatula. Beat in another third of the flour, then, after the flour has been absorbed, beat in the final egg. Scrape again and beat in the last of the four.
• 4 Use the rubber spatula to give a final mix to the batter, then scrape it into the prepared pan and smooth the top.
• 5 Bake for about 1 1/4 to 1 1/2 hours, or until the cake is well risen, cracked on top, and well-colored and a toothpick inserted into the center emerges dry.
• 6 Cool the cake in the pan for a few minutes, then unmold it onto a rack and turn right side up to finish cooling.
• Variations
• Vanilla Bean Pound Cake: Omit the vanilla extract. Split a vanilla bean lengthwise and scrape out the seeds with the point of a paring knife. Add the vanilla seeds to the butter and sugar mixture. The vanilla flavor will be stronger than a cake made with extract, and the visible vanilla seeds make a strong "vanilla statement."
• Mace Pound Cake: Add 1/4 teaspoon ground mace to the flour.
• Hint of Lemon Pound cake: Add the finely grated zest of a large lemon to Classic Pound Cake or Vanilla Bean Pound Cake.

CLASSIC TWO EGG VANILLA POUND CAKE

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F. Grease and flour a 9 x 5 x 3-inch loaf pan.
• Cut the butter into several smaller pieces.
• Put the butter pieces and sugar in a large mixing bowl. With an electric mixer on medium-high speed, cream the butter and sugar for about 5 to 7 minutes, until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• In a separate bowl, combine the flour, baking powder, and salt; whisk or stir to blend thoroughly. Set aside.
• In a 1 cup measure, combine the 2/3 cup of milk and the vanilla. Set aside.
• Add about one-third of the flour mixture to the creamed mixture and beat until just barely blended.
• Add half of the milk and blend well.
• Add another one-third of the flour and beat until just barely blended. Beat in the remaining milk until smooth and blended. Add the remaining flour mixture and beat just until blended.
• Scrape the batter into the prepared loaf pan and spread evenly.
• Bake for about 1 hour and 15 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
• Serve and enjoy.

BASIC VANILLA CAKE 2

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Spray two 9-inch round cake pans with cooking spray and dust with flour.
• Put the flour, baking powder and salt into the bowl of a food processor. Add the sugar and pulse a few times to combine evenly. Cut the butter into small pieces and add to the dry ingredients. Pulse until the mixture looks like coarse sand, with some pea-size bits of butter, about 5 times.
• Whisk the milk, vanilla and eggs together in a liquid measuring cup. With the processor running, pour in the wet ingredients and process to make a smooth batter (this takes less than a minute). Divide the batter between the prepared pans and bake until a toothpick or small skewer inserted in the center comes out clean, about 35 minutes.
• Cool the cakes on a rack for 15 minutes. Then run a knife around the edges of the pans and turn the cakes out onto a plate. Flip the cakes upright and cool completely on the rack, about 45 minutes. (This is important-icing a warm cake is not a happy thing.)

VANILLA CAKE

Steps:

• Cake:.
• Set oven to 350°F.
• Combine flour, baking powder & baking soda, salt & set aside.
• Place milk over medium heat to about 150F (hot but drinkable temp).
• Cream butter, sugar & vanilla until creamy, add egg & beat until combined & light.
• With a ladle or pouring in a thin stream while mixing or whisking, SLOWLY add the milk to butter mix so you don't cook & scramble the egg.
• Add the flour mixture & mix gently until just combined.
• Pour batter into buttered & floured cake pan & bake for 25 to 30 minutes (check with toothpick at 25).
• Cool for 10 minutes then turn out onto a rack to cool completely.
• When cool, cut cake in half horizontally with serrated knife or bread knife & gently remove the top layer for icing. You can also leave the cake whole & just use icing on top.
• Icing:.
• Combine all ingredients & beat or whisk until well combined, if icing seems too thick & difficult to work with, add half to one teaspoon of milk.
• Spread half on the bottom layer of cake, replace top of cake then spread remainder of icing on top of cake.
• Switch out the Cream Cheese for 5 tablespoons of butter to make a Buttercream Icing.