Pointed Cream Pound Cake

Pound cake is made other well-to-do by the accessory of prickly cream. This may be your neighboring bordering go-to dessert!

The ingredient of Pointed Cream Pound Cake

nonstick cooking spray
1 cup unsalted butter softened
1 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs at room temperature
1 2 cup cutting cream at room temperature
1 3 4 cups all object flour
1 2 teaspoon baking powder
1 2 teaspoon salt

The Instruction of pointed cream pound cake

preheat the oven to 350u00b0f
spray a 9x5 inch loaf pan liberally with nonstick cooking spray set aside
place the butter sugar and vanilla in a large mixing bowl using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment cream ingredients together on medium speed until pale and fluffy 3 4 minutes add 2 of the eggs beat for 20 30 seconds until mostly combined then add the remaining egg and the sour cream continuing to beat until mixture is smooth
with a sifter or mesh sieve sift the flour baking powder and salt into the butter mixture beat on low until it becomes a smooth thick batter
use a rubber spatula to transfer the batter to the prepared loaf pan
bake the pound cake on middle rack of oven until a toothpick inserted in the center comes out clean 60 75 minutes
check to see that cake is done remove from oven or add time as needed
allow cake to cool in the pan for 15 20 minutes to release run a knife between the cake and pan turn onto a large plate
allow the cake to cool for 1 2 hours before slicing and serving

Nutritions of Pointed Cream Pound Cake

@type: nutritioninformation
@type: 460 calories
@type: 47 grams
@type: 150 milligrams
@type: 28 grams
@type: 1 grams
@type: 6 grams
@type: 17 grams
@type: 220 milligrams
@type: 26 grams