PERFECT POUND CAKE - MOIST - NOT DRY скачать в хорошем качестве

PERFECT POUND CAKE - MOIST - NOT DRY

Hi everyone, Hope you had a great weekend. We've been busy around here. This recipe is a great one for the Perfect Pound Cake. Perfect Pound Cake From the kitchen of: Wiley & Company Homestead Shortening for greasing pan, plus ½ cup at room temperature. 2 Tbsp. all-purpose flour, plus 3 cups 1 tsp. baking powder 1 tsp. salt ½ c. whole milk, at room temperature ½ c. sour cream, or plain yogurt 1 tsp. pure vanilla extract 1 tsp. pure lemon extract, or (lemon juice substitute) 1 c. (2 sticks) butter, at room temperature 3 c. sugar 5 large eggs (6 if smaller), at room temperature Preheat oven to 325°. Bake in the center of the oven 1 hour, 15 minutes, never opening the oven door. Carefully transfer the cake to a wire rack and let cool in pan. Store the cake in a tightly covered cake plate up to 5 days. Good with chocolate or sugar drizzle or powder sugar. Serves 10-15, or one happy husband! Glaze or Icing ¾ c. semisweet chocolate chips 3 T. butter 1 T. light corn syrup ¼ tsp. vanilla extract In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides. Variation for thicker icing: Add mixture to 1 cup of powdered sugar in a mixing bowl, whip until smooth.