Step 3: In a separate bowl, use a food scale to measure 1 Pound of Powdered Sugar. Use a spatula to scrape the mixture down from the sides of the bowl before moving on to the next step. Step 2: Mix the cream cheese, butter, and vanilla together on medium speed until thoroughly combined (about 2 minutes.) You want to fully cream the ingredients together so their flavors meld together. The butter and the cream cheese should be “slightly softened” which means it is still cold but has been out of the refrigerator for 30-60 minutes. The consistency should be thin, but creamy.Step 1: Add the butter, cream cheese, and vanilla extract to a mixing bowl. While mixing, slowly pour in the milk and vanilla into the cream cheese mixture.Mix together the cream cheese and powdered sugar with a mixer.Add 1 and a half teaspoons of vanilla into a ¼ cup of evaporated milk.Test the cake with a toothpick before pulling out.Pour all of the batter into the pan, spread evenly.Add 1 tablespoon of flour to “dust” the butter in the loaf pan.Butter your loaf pan with about 2 tablespoons of butter.Turn mixer on one more time– on low, just long enough to make sure all the ingredients are all mingling together.Turn off mixer and scrape down the sides.Start slowly pouring (separately) in the wet and dry ingredients into the butter and sugar. Stir in the vanilla and eggs into the buttermilk.In a glass measuring cup, pour in buttermilk.In a separate bowl, whisk together the flour, baking powder and salt.Mix together butter and sugar for 8 minutes in a mixer.No more wasting time resisting the taste of an ever-so tender buttermilk pound cake! Spread the glaze on top with the back of a spoon to get a smoother look, if needed. Set the cake onto a plate and drizzle over the cream cheese glaze. Then slide a small knife along the pan and cake to loosen it from the sides. If the toothpick comes out with a few crumbs on it, the cake is done. Test the pound cake with a toothpick when the timer goes off. The consistency should be thin, but creamy. While mixing, slowly pour in the milk and vanilla into the cream cheese mixture. Mix together a package of (room temperature) cream cheese and powdered sugar. (Don’t get it mixed up with sweetened condensed milk…evaporated is the other can.) While your pound cake is busy doing its thing in the oven, start preparing the Cream Cheese Glaze.Īdd 1 and a half teaspoons of vanilla into a 1/4 cup of evaporated milk, set aside. 4} Now spread the batter evenly.īake in a preheated oven at 350 degrees for 55 to 60 minutes. 2} Add 1 tablespoon of flour to “dust” the butter in the loaf pan. Prepare a loaf pan to bake this amazing pound cake…ġ} Butter your loaf pan with about 2 tablespoons of butter. Turn mixer on one more time on low just long enough to make sure all the ingredients are all mingling together. Once all is in the bowl– turn off mixer and scrape down the sides. Start pouring in slowly, the wet and dry ingredients into the butter and sugar. Scrape down the sides of the fluffy butter and sugar. Whisk 3 large eggs into the buttermilk and vanilla. In a measuring cup, pour in 1 cup of buttermilk. Whisk together the flour, baking powder and salt. While it’s beating and doing it’s own thing, start getting your dry and wet ingredients together. It gives the airy-ness in the cake.īeat the sugar and 1 and a half cubes of butter for 8 minutes on medium speed. It’s all about beating the sugar and butter for a while. The longest part is just waiting for it to come out of the oven! Then you get to pour over the Cream Cheese Glaze. You’ll be amazed at how simple you can make this fancy, dancy Buttermilk Pound Cake from scratch. I don’t think I need to convince you of how intensely moist this is…because the buttermilk explains it all! Baking with buttermilk is like magic. I’m sure after indulging in all the chocolate candy eggs this past week, I know you’re ready for some cake! But not just any cake… pound cake made with buttermilk! And, with whipped cream cheese glaze poured on top!
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