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

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