moist pound cake recipe

moist pound cake recipe is one of the most versatile cakes you can make and once you master this moist pound cake recipe, which won’t take long because moist pound cake recipe is so easy, you will have a great moist pound cake recipe tasting base for a multitude of desserts.
This moist pound cake recipe is very moist and rich and can be served plain or with some sliced strawberries and topped with whipped cream to create a quick strawberry shortcake. If you layer it in a martini glass with fresh fruits and whipped cream, it becomes moist pound cake recipe a trifle.
This moist pound cake recipe is THE best. It is similar to a few other moist pound cake recipe, but the differences make a big difference moist pound cake recipe . Let me know if you try moist pound cake recipe.
Perfect moist pound cake recipe
1 cup unsalted butter 1 teaspoon salt
3 cups granulated sugar 1 teaspoon baking powder
*5 large eggs 2 teaspoons vanilla
3 cups all-purpose flour 1 cup whipping cream
(Sift 3 times before measuring)
Butter and flour 2 9by5 inch loaf pans.
Whisk salt and baking powder into presifted flour. Set aside.
Cream butter and sugar together in an electric mixer until light, fluffy and almost white, 4 to 5 minutes, stopping mixer once or twice to scrape down sides. Add eggs one at a time slowly, beating well after each addition. Add one third of flour mixture into the mixer set at low speed. Add half the whipping cream. Continue alternating flour and cream, ending with flour. Add vanilla. With rubber spatula scrape down sides and bottom until completely mixed. Pour into loaf pans, up to 2/3 full.
**Start in a cold oven**.
Place pans on middle rack of oven. Turn oven to 325 degrees. Bake for 1 hour and 20 minutes or until toothpick comes out clean. (Note: It only took mine 55 minutes, so check early)
*You can also do a variation. You can add up to 7 eggs. I did 5 eggs and an extra yolk. Supposedly the 7 egg version is Elvis’s favorite moist pound cake recipe.

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