Luxe Pound Cake Food

LUXE POUND CAKE

Steps:

• Position a rack in the center of the oven; preheat oven to 325°; grease the inside of a 10-inch bundt pan.
• Sift the flour, baking powder, and salt into a bowl; whisk to combine; set aside.
• In the bowl of an electric stand mixer, using the paddle attachment, beat the butter at medium speed, for about 5 minutes, until very creamy.
• Add the sugar in 4 additions, beating for 1 minute after each one, or until light.
• Beat in the eggs one at a time, beating for 30 seconds after each addition and scraping down the sides of the bowl with a rubber spatula as needed.
• Beat in the vanilla and almond extract.
• At low speed, beat in the flour mixture in 3 additions, alternating it with the cream in two additions; scrape down the sides of the bowl thoroughly after each addition.
• Beat for 30-45 seconds longer; scrape the batter evenly into prepared pan.
• Bake for 65-75 minutes, or until it is golden on top and a pick comes out clean.
• The cake should pull away slightly from the sides of the pan.
• Cool the cake in the pan on a rack for 10-12 minutes.
• Carefully invert cake onto another rack; let cool completely.
• Sift powdered sugar over the top just before serving.

POUND CAKE

Steps:

• Heat oven to 350°F. Grease bottom, side and tube of 10x4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or two 9x5-inch loaf pans with shortening; lightly flour.
• In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s).
• Bake angel food or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

EASY POUND CAKE

Steps:

• Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
• Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.