Ingredients
1 c. butter (2 sticks)
2 c. sugar
4 eggs, beaten
3 c. all-purpose flour
3 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 (16 oz.) container sour cream
1 tsp. vanilla extract
1/4 c. sugar
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Cream the butter and 2 cups of sugar together. Add eggs. Combine dry ingredients together and add alternately with the sour cream to the batter, beginning and ending with dry ingredients. Mix just until the ingredients are blended together. Add the vanilla. Pour batter into 2 loaf pans. Mix 1/4 cup sugar with the cinnamon and sprinkle over the batter. Bake in a 350° oven for 50 to 60 minutes. Cool thoroughly. It is best served the next day.
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
“increased specific gravity”
coconut oil → increases → specific gravity of pound cake
“decreased overall quality score of cakes”
coconut oil → decreases → overall quality score of pound cake
“Use of oils decreased batter viscosity”
coconut oil → decreases → batter viscosity of pound cake
“incorporation of additives significantly improved the quality of cakes”
emulsifiers (sodium stearoyl-2-lactylate and polysorbate-60) → improves → quality of pound cake
“decreased overall quality score of cakes”
sunflower oil → decreases → overall quality score of pound cake