Dining and Cooking
[homemade] Buttery Poundcake with Berry Puree and Vanilla Bean Yogurt
In Food

[homemade] Buttery Poundcake with Berry Puree and Vanilla Bean Yogurt


[homemade] Buttery Poundcake with Berry Puree and Vanilla Bean Yogurt

by dentalexaminer

10 Comments

  1. Nerdinlaw

    Recipe for the pound cake it looks so good!

  4. umamiking

    This looks just like Sara Lee and that a compliment.

  6. dentalexaminer

    Recipe I used for poundcake:

    * 1½ cups all-purpose sifted flour
    * ½ teaspoon kosher salt
    * ½ teaspoon baking powder
    * ½ cup unsalted butter
    * 1½ cups granulated sugar
    * 4 large eggs
    * ½ cup sour cream
    * 2 teaspoons vanilla
    1. Preheat the oven to 350°F. Butter and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, salt, and baking powder, then set aside.
    3. In a stand mixer fitted with a whisk attachment, beat the room temperature butter on medium speed for about 2 minutes until creamy. Add the sugar and mix for an additional 2 minutes, until combined.
    4. While mixing at medium-low speed, add the eggs (room temperature) one at a time. Scrape the bowl down and beat until fully and incorporated.
    5. Add room temperature sour cream and vanilla. Mix until incorporated.
    6. Add the flour mixture and mix on low until combined. Scrape the bowl down and use a spatula to mix in any pockets of flour or butter that remain.
    7. Transfer the batter to a prepared loaf pan, then smooth it into an even layer. Bake for about 65 minutes or until the center is set and a toothpick comes out clean.

  8. Mommyjobs

    That looks incredible. So smooth and soft, the berry puree and vanilla bean yogurt are the perfect fresh touch

  10. pttytae

    the texture on that pound cake looks AMAZING