How to Make a 5 Flavor Pound Cake from Scratch скачать в хорошем качестве

How to Make a 5 Flavor Pound Cake from Scratch

#cake #cakebatter #poundcake #howtobakeacake #fiveflavorpoundcake #southerncake #southerncooking #soulfood #southernbaking #downhomecake #scratchbaking #southernpoundcake #poundcakerecipe Not a baker? Want to learn how to make a pound cake from scratch? Let me show you how to make one! All ingredients should be room temp! For the extracts, you can interchange them with others you might prefer, but I prefer this combo. For cake: 3 sticks of salted sweet cream butter, softened 3 cups white granulated sugar (Domino or good quality) 5 large eggs, room temperature 3 cups of cake flour, sifted once—OR 3 cups all-purpose flour sifted 3 times 1 tsp baking powder 1⁄2 cup buttermilk 1⁄2 cup half n half 1 tsp Pure lemon extract (make sure it’s pure, not imitation) 1 tsp Pure vanilla extract(make sure it’s pure, not imitation) 1 tsp coconut extract 1 tsp butter extract 1⁄2 tsp almond extract Preheat oven to 325. Grease tube or bundt pan. Set aside. In your main mixing bowl, create your wet mixture by creaming (blend together) butter and sugar. Add one egg at a time and blend after you add each egg. Set aside. In a separate bowl, create your dry mixture by sifting in flour and baking powder. Gradually mix dry ingredients into wet ingredients while alternating with the half and half and buttermilk. Continue until you have added all of the flour and milk mixture into your wet mixture. Once blended well, add in your extracts and mix well. Pour into greased bundt pan and bake for at least 1 hour 20 mins. The cooking time will vary based on your oven. I like to check the cake at the one hour mark. Stick cake tester in to check for doneness. Cake is done when tester is placed in the middle and comes up clean. If its not coming up clean, keep baking! Once finished, let the cake sit in the pan until slightly warm to touch. Flip and remove from pan and place on a cooling rack until completely cooled. For 5 Flavor buttercream: 5 cups confectioners/powdered sugar 1⁄4 to 1 cup of heavy cream or milk 2 sticks butter, softened (If you use unsalted butter, make sure to add in the salt listed below. If you use salted butter, do not add in additional salt) 1 tsp Pure vanilla extract (make sure it’s pure, not imitation) 1/8 tsp Pure lemon extract (make sure it’s pure, not imitation) 1/8 tsp coconut extract 1/8 tsp butter extract 1/8 tsp almond extract Salt to taste Add softened butter to a mixing bowl. Blend on medium just to whip it a little. Pour in about 1⁄4 cup of heavy cream/milk and extracts. Mix until well combined. Pour in half of the powdered sugar. Mix until combined. Add the remaining powdered sugar. Mix until smooth and fluffy. If its too tight, add more cream/milk. If it’s too loose, add in more confectioners sugar. You may not need the full amount of Heavy cream/milk in this recipe, and that’s ok. Taste. Sprinkle in a dash of salt to taste. The salt will bring out the sweetness a little more. Do not add more than 1⁄4 tsp.