Login to Save Like

Ingredients

• 8 oz. room temp butter
• 3c. sugar
• 5 eggs + 2 yolks( make sure your eggs are room temp as well..this insures your batter won't curdle)
• 3c. all purpose flour( sift flour 3 times before measuring) this is very important!
• 1 tsp. salt
• 1 sp. baking powder
• 2 Tbl. vanilla( if you have vanilla beans use 3/4 tsp vanilla & scrape 1 vanilla bean with your sugar)
• 1/2 c. sour cream(creme fraiche is better)
• 1/2 c. heavy cream
• For lemon poundcake:
• 1c. buttermilk or 3/4 cup sour cream thinned with 1/4 cup milk
• 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.
• Marbled poud cake:
• 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 top. Add remaining choc batter. take a knife & swirl batter. Bake & cool.
• 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!

Description

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…

Cook Eat Share