Cold oven vanilla pound cake Recipe
"This is one of those things I have to keep my eye on when I put it on the menu. The staff loves it so much that I have to put signs up teling them to stop eating the poundcake. I always feed the staff but it woud get so bad that I was ending up making double the amount just to have enough for the customers. It really is a good poundcake. This will yield 2 loaves of cake. Butter & flour your pans well. If you have parchment paper cut a piece to fit on the bottom, spray pan, put parchment in, spray again & flour. It's important that the oven be OFF when you put the cakes in. Then turn it to 325 degrees. Bake for 45 min - 1 hour or until a toothpick inserted in the center comes out clean...."
INGREDIENTS
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8 oz. room temp butter
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3c. sugar
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5 eggs + 2 yolks( make sure your eggs are room temp as well..this insures your batter won't curdle)
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3c. all purpose flour( sift flour 3 times before measuring) this is very important!
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1 tsp. salt
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1 sp. baking powder
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2 Tbl. vanilla( if you have vanilla beans use 3/4 tsp vanilla & scrape 1 vanilla bean with your sugar)
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1/2 c. sour cream(creme fraiche is better)
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1/2 c. heavy cream
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For lemon poundcake:
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1c. buttermilk or 3/4 cup sour cream thinned with 1/4 cup milk
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zest of 4 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.
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Marbled poud cake:
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remove 1/2 of the batter and add 1/2 cup cocoa powder & 1 oz. unsweetened, melted chocolate. (I used sharffenberger brand for both). Pour 1/2 vanilla base into pans & plop spoonfuls of choc batter on top. Pour other half of vanilla batter on
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top with choc ganache. Melt 12oz.semisweet.Add 12 oz scalding cream. Whisk together. Let cool. Pour over poundcake. Use any remaining ganache for truffles!
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