Butter Pound Cake Recipe Loaf Pan
Ingredients
This butter pound cake recipe loaf pan calls for the following ingredients: one cup of softened unsalted butter, two and a quarter cups of granulated sugar, four eggs, one teaspoon of vanilla extract, three cups of all-purpose flour, one teaspoon of baking powder, a quarter teaspoon of baking soda, one cup of sour cream, and a half teaspoon of salt.
Instructions
Preheat the oven to 350 degrees Fahrenheit. Grease two 9x5 inch loaf pans with butter or cooking spray. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time until fully incorporated. Add in the vanilla extract and mix until fully combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add in the dry ingredients to the wet ingredients, alternating with the sour cream, in three batches. Mix until just combined. Divide the batter evenly among the two prepared loaf pans. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before slicing and serving.
Nutrition
One slice of this butter pound cake recipe loaf pan contains approximately 420 calories, 18 grams of fat, 28 grams of carbohydrates, and 5 grams of protein. It also contains 2 grams of dietary fiber, and 140 milligrams of sodium.
Variations
This butter pound cake recipe can easily be adapted to suit different preferences. For instance, you could add a teaspoon of cinnamon or nutmeg to the batter to give it a spiced flavor. You could also add a cup of chopped nuts, such as walnuts or pecans, or a cup of dried fruit, such as raisins or cranberries. To give the cake an even richer flavor, you could add a quarter cup of cocoa powder to the batter.
Serving Ideas
This butter pound cake is delicious served on its own, with a dollop of whipped cream or a scoop of ice cream. It also pairs well with fresh fruit or a drizzle of honey. You can also turn this butter pound cake into a decadent dessert by topping it with a layer of chocolate or caramel sauce.
Storage
This butter pound cake can be stored at room temperature in an airtight container for up to five days. Alternatively, it can be stored in the refrigerator for up to a week. For longer storage, wrap the cake in plastic wrap and freeze for up to three months. To thaw, remove the plastic wrap and let the cake sit at room temperature for a few hours.
Tips and Tricks
When making this butter pound cake recipe, be sure to use softened butter. If the butter is too cold, it will not combine properly with the other ingredients. You can also substitute the sour cream with Greek yogurt or buttermilk if desired. Finally, be sure to scrape down the sides of the bowl frequently when mixing the batter to ensure that all of the ingredients are evenly combined.
Conclusion
This butter pound cake recipe loaf pan is an easy and delicious way to enjoy a classic treat. With a few simple ingredients and a few steps, you can quickly whip up a delicious cake that's sure to be a crowd-pleaser. Whether you decide to serve it on its own or dress it up with some of your favorite toppings, this butter pound cake is sure to be a hit. Enjoy!
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