Stock's Bakery, 2614 E Lehigh Ave, Philadelphia, PA (215) 6347344
Preheat your oven to 350°F. Line the loaf pan with parchment paper, then spray it with nonstick cooking spray. It isn't essential to use the parchment paper but it does make it easier to to lift the cake out of the pan neatly. Beat the butter and sugar together until the mixture is light and fluffy, at least 4 minutes.
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Stocks Pound Cake Recipe Overview: The Stocks Pound Cake is a classic, dense cake, perfect for both tea time and dessert. Its delicate lemon zest touch adds an extra layer of flavor that'll have you coming back for seconds. The cake itself is rich, with a hint of sour cream, ensuring it's moist and delightful with every bite.
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Beat the butter until smooth, then add sugar. Cream until light and fluffy. In a separate bowl, combine eggs, egg yolks, vanilla, and salt. Slowly drizzle egg mixture into your butter mixture with mixer on low speed. Pause to scrape sides and bottom of the bowl, then increase speed and beat for another 1-2 minutes.
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Make sure that the ingredients are room temperature. Cream together the butter (or margarine), shortening and sugar until light, fluffy and smooth before adding the other ingredients. Don't over mix the batter - just enough to combine. Follow the recipe exactly and measure all ingredients for best results.
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Whisk the flour, baking powder and salt. Add the dry ingredients to the wet ingredients, stirring until combined. Pour the batter into a prepared pan. Bake at 350˚F for one hour. Cool the cake in the pan for 10 minutes and then turn out onto a cooling rack to continue cooling to room temperature. Dust with powdered sugar.
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Add milk. Continue to mix until the cake batter is smooth and creamy (but try not to over mix). Pour cake batter into your prepared tin and smooth the top. Bake for approximately 1 hour and 10 minutes or until a skewer inserted into the middle of the cake comes out clean.
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How to Make a Pound Cake. Mix flour, baking powder and salt together in a bowl. Mix butter, shortening, sugar, eggs, vanilla extract and milk together in another bowl. Now pour the dry ingredients into the bowl with the wet ingredients, mixing to combine with a hand mixer, but careful not to overmix. Pour cake batter into a prepared 10 inch.
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Lightly spray the parchment. Set aside. Whisk the eggs in a medium bowl until smooth. Whisk in the oil, vanilla, sour cream and warm water then set aside. In a stand mixer fitted with the paddle.
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Stocks pound cake is a classic favorite that has graced the tables of many celebrations and gatherings for generations.. This timeless recipe combines simple ingredients to create a rich, buttery, perfectly moist cake that everyone will love.. Whether you're new to baking or an experienced pastry chef, this recipe is delicious and incredibly satisfying to prepare and serve.
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In a medium bowl, whisk together the all purpose flour, salt, and baking powder, then set aside. 2. Cream the butter and sugar in a stand mixer fitted with a whisk attachment until light and fluffy. 3. Add the eggs in one at a time while mixing at medium speed.
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Baking Instructions: In this Stocks pound cake recipe, you have to preheat the oven to 350 degrees Fahrenheit. Later, prepare a stand mixer. First of all, add the butter into the bowl to be beaten. Over medium speed, beat it and wait until fluffy. Switch the speed to low and add sugar slowly.
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Mix in the vanilla extract and lemon extract. Spoon batter evenly into prepared bundt pan. Shake and tap the pan on the counter to even out the batter and release any air pockets. Place on the middle rack and bake for 1 hour and 10-20 minutes until a cake tester or toothpick inserted into the pound cake comes out clean.
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To begin, combine the milk, eggs, and vanilla in a medium bowl. Whisk with a fork until just combined and set aside. In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Mix on low speed for about 30 seconds or until blended.
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Preheat oven to 325°F. Grease an 8x4 loaf pan. With a hand or stand mixer, cream butter, sugar, and vanilla until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine. Combine flour and salt. Add flour mixture a little bit at a time to the wet mixture, beating just until combined.
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Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy. Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
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Turn the mixer to low and slowly add in the powdered sugar. Once it's all added in, turn the mixer up to medium and beat for 30 seconds until creamy and smooth, scraping the sides of the bowl as necessary. Spread or pipe the frosting onto the top of the cooled cake. Top with berries if desired.