Pound Cake

Recipe by Chef Mommie
READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Have all ingredients at room temperature (70F).
  • Adjust oven racks to divide oven in thirds; preheat oven to 325°F Spray 5 cup loaf pan, bundt pan or tube pan with nonstick cooking spray.
  • In small bowl, whisk together flour, baking powder, baking soda, and salt; sift together and set aside.
  • In small bowl, whisk together egg and egg whites; set aside.
  • In small bowl, combine buttermilk and vanilla; set aside.
  • Cut margarine and butter into 1/4" chunks and place in large bowl of electric mixer; beat at medium speed until softened, about 1 minute.
  • Add sugar gradually, beating constantly, until smooth, about 3 minutes.
  • Gradually dribble in beaten eggs, beating at medium-high speed for 2-3 minutes.
  • On low speed, beat in 1/3 of the reserved flour mixture, scraping sides of bowl.
  • On medium-high speed, gradually dribble in 1/2 of the buttermilk mixture, scraping sides of bowl.
  • On low speed, beat in half of the remaining flour mixture.
  • On medium-high speed, beat in the rest of the buttermilk mixture, scraping sides of bowl.
  • On low speed, beat in the remaining flour mixture until well combined (batter may look curdled).
  • Pour into prepared pan and bake until cake starts to pull away from the sides of the pan, the top is golden brown and a toothpick inserted in the center of the cake comes out clean, 35-40 minutes for bundt or tube pan, or 65-70 minutes for loaf pan.
  • Cool on rack 10-15 minutes; invert pan and unmold onto rack to cool completely.
  • Cut into 12 slices.
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