Cold oven vanilla pound cake Recipe

By Stina

Ingredients

• For lemon poundcake:
• 8 oz. room temp butter
• 3c. sugar
• 5 2 + 2 yolks( make sure your eggs are room temp as well..this insures your batter won't curdle)
• 3c. 3 purpose flour( sift flour 3 times before measuring) this is very important!
• 1 tsp. salt
• 1 sp. baking powder
• 2 3/4 1 if you have vanilla beans use 3/4 tsp vanilla & scrape 1 vanilla bean with your sugar)
• 1/2 c. sour cream(creme fraiche is better)
• 1/2 c. heavy cream
• 1c. 3/4 1/4 3/4 cup sour cream thinned with 1/4 cup milk
• 4 to 2 lemon. Add zest to butter sugar mix. Top with lemon glaze. Take 2 cups of powdered sugar & add lemon juice until a thick but pourable consistency.
• Marbled poud cake:
• 12oz.semisweet.Add 12 choc ganache. Melt 12oz.semisweet.Add 12 oz scalding cream. Whisk together. Let cool. Pour over poundcake. Use any remaining ganache for truffles!

Details

Servings 1
Preparation time 30mins
Cooking time 90mins
Adapted from cookeatshare.com

Preparation

Step 1

Cream butter & sugar until light & fluffy about 4-5 minutes. It will look almost white like a frosting.

Add eggs one at a time. Scrape bowl down.

Add yolks & beat until incorporated. Scrape bowl down.

Combine your dry ingredients.

Whisk together sour cream, vanilla & cream.

Add 1/3 of the flour mixture.

Add 1/2 the cream mixture. Mix & scrape down bowl.

Continue alternating flour & cream, ending with flour.

Pour batter into prepared pans.

Put into COLD oven. Turn oven on to 325 & bake 45min- 1 hour. Test with toothpick. It should come out clean & the center should spring back when pressed lightly.