eatmycakebaby
Posted 25 Mar 2014 , 4:20pm
post #1 of 1
Hi cakers,
I seen this recipe online while searching for a good tasting pound cake recipe... So Im wanting to know has anyone ever tried this same recipe or anything similar to it.
It kind of weirded me out, because I've never seen a cake recipe where the eggs are mixed in last like the liquid. 
Recipe below
HELP
Haniela's Velvet Vanilla Pound Cake
1cup(226grams) room temperature butter
2 3/4 (550grams)cup sugar
3 cups (420grams)cake flour *
3/4 tsp baking powder
1/2tsp salt
1tbl Princess Bakery Flavor, LorAnn Oils
(If you can't find Princess Bakery Flavor, use Vanilla Extract instead.)
(If you can't find Princess Bakery Flavor, use Vanilla Extract instead.)1cup(240grams) full fat sour cream
6eggs
fills once 10 inch round cake pan (baked cake is high, make sure you line the sides of the cake pan with parchment paper)
Additional Cake Pan Info
Batter fills one 9inch + once6 inch cake pan
two 8ich cake pans
* I always use cake flour, I tried using substitutions but I doesn't work for me.
Preheat oven to 325F
Butter, line with parchment paper and butter and flour cake pan.
In a large bowl, sift together, flour, baking powder and salt.
Using your stand mixer or hand mixer, beat butter with sugar for 5 minutes or so, add sour cream, gradually and beat until smooth.
On medium speed alternatively add flour and one egg at a time. Beat until smooth. Add vanilla extract and princess emulsion. Beat just until combined.
Pour the cake batter into a prepared pan.
Bake at 325F, 10inch pan takes about 1hour 25 minutes, or until golden brown and toothpick inserted in the center comes out clean.
Cool on wire rack.
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