Country Pound Cake
Components
- Three cups all-purpose flour
- and one-fourth teaspoon baking powder
- One-half teaspoon of salt
- One cup softened unsalted butter
- Half a cup of shortening
- Two-thirds cup white sugar
- Five outs
- one cup of milk
- One tsp vanilla essence
- One tsp lemon extract
Guidelines
- Ignore the oven’s preheating. Line the bottom of a 10-inch tube pan with parchment or wax paper and grease it.
- Mix the flour, baking powder, and salt in a sieve. Put aside.
Beat the butter, shortening, and sugar for ten minutes on low speed in a big bowl. One at a time, add the eggs, mixing thoroughly after each addition. Mix thoroughly after adding the milk and flour mixture in turns. Pour in the lemon and vanilla extracts. - Transfer the mixture into the ready pan. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). When a toothpick placed into the center of the cake comes out clean, the cake has been baked for one hour and twenty minutes. Give the cake an hour to cool in the pan. After removing, chill for at least three hours on a cake rack.
Baking Expertise: Methods and Advice for Classic Country Cake
- Enhancing the Batter
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savory twists: variations on country pound cake
- Delightful Citrus Infusion
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