Whipping Cream Pound Cake – Rich, Buttery, and Irresistible! - Steph’s Stove скачать в хорошем качестве

Whipping Cream Pound Cake – Rich, Buttery, and Irresistible! - Steph’s Stove

Whipping Cream Pound Cake Sugar, butter, eggs, all purpose flour, heavy whipping cream 3 cups Sugar 3 cups All-purpose flour (White Lily) 2 sticks of butter (room temperature) 6 eggs (room temperature) 1 cup heavy whipping cream Preheat oven to 350° Prepare pans with Cake Goop (Pan Release) or Grease (with butter) and flour bundt pan and mini bundt pan. If using butter and flour, refrigerate the pans after butter/flour while preparing batter. Using a stand mixer and flat beater attachment, or hand mixer, add sugar and butter to your mixing bowl. Mix until incorporated and fluffy - about 2-3 minutes. Scrape the bowl to ensure all of the sugar & butter mixture has incorporated. Turn mixter on low and add one (1) egg at a time. At the point when no yolk (yellow) remains, add another egg (one at a time) until all six (6) eggs have been added. Add flour, about one cup at a time, and alternating with small amounts of whipping cream. Slowly add flour and whipping cream, alternating each starting and ending with flour until all have been added. Turn the mixer on medium high for about 30-40 seconds and lower speed to medium for one minute, back down mixter to the lowest setting for one minute, and scrape down the sides. After scraping the sides, turn the mixer on medium speed for two additional minutes. Batter will be light in color and fluffy. Remove bundt pans from the refrigerator (if refrigerated), add four heaping spoons full of batter to the mini bundt pan and remaining batter to the larger bundt pan. Bake in the center of the oven with the large pan on top rack and mini pan on lower rack. Mini pan will bake for 40 minutes, and large cake will bake for 50-55 minutes - depending on your oven. Remove pans from the oven, place on a cooling rack for 10 minutes (20 minutes max), invert on plate to remove from pan. If you prefer the cake with “crunchy side” up, invert cake. Allow cake to continue cooling on rack until completely cooled. Slice and Enjoy! Cake Goop Pan Release video -    • Cake GOOP: Homemade Pan Release That’s a B...   Thanks for watching and don’t forget to click LIKE and also SUBSCRIBE to be notified when new videos are posted. #WhippingCreamPoundCake #PoundCakeRecipe #SouthernBaking #HomemadePoundCake #OldFashionedDessert #SouthernDessert #BakingFromScratch #MoistPoundCake #EasyCakeRecipe #ComfortFoodBaking #StepByStepHomemadePoundCakeRecipe #NoFailPoundCakeRecipe #poundcake #southernrecipe #homecooking #easy #simpleingredients #delicious #StephsStove #MakingMemoriesOneDishAtATime #subscribers #youtubevideo #yummy #delicious #poundcakerecipe #cake #whippingcream #recipe #poundcake #PoundCakeWithWhiteLilyFlour #WhiteLilyFlour #BakingWithWhiteLilyFlour