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     KQ Pound Cake

 



Above: KQ Pound Cake has been topped with Vanilla ice cream, drizzled in raspberry coulis and served as a simple
plated dessert.

 

Ingredients
2 cups flour
1 cup sugar
4 large eggs*
2 sticks butter*
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

*Allow these ingredients to come to room temperature
before starting the cake batter.

Utensils and Supplies
stand mixer
mixing bowls
measuring cups
measuring spoons
fork
sifter
small plate
rubber spatula
4"H x 5"W x 8"L glass baking dish (loaf shape pan)
wire rack


Above: Ingredients for this recipe.


Above: Set up your stand mixer.  Pre-heat your oven to 325 degrees.



Add softened room temperature butter to the mixer.



Above: Whip the butter vigorously for six minutes.



Above: Crack the eggs into a bowl.



Above: Use a fork to gently beat the eggs until blended.


The butter will begin to lighten in color as it becomes creamed.



Place a sifter over a plate and measure flour into sifter.


Add salt to flour.


Above: Add baking powder to flour.


Above: Scrape the sides of the mixing bowl with a spatula so that the creamed butter is pushed to the bottom of the bowl.


Above: When properly creamed, the butter will be light and fluffy and almost white in color.


Above: With the mixer on low, add the sugar slowly.


Above: Turn the mixer to medium-high and blend for another two minutes.



Above: Be sure mixture is well blended.



Above: Prepare the baking pan.


Above: Coat the interior of the baking pan with butter.


Above:  Add a small amount of flour.


Above: Gently shake the flour around the pan so it is distributed evenly.


Above: Scrape the batter off the sides and back into the bottom of the mixing bowl.  Add vanilla.



Above: Blend in the vanilla, then scrape the sides of the bowl again.



Above: On low speed, slowly add the eggs.  Mix for two minutes on medium speed.


Sift the dry ingredients into a bowl.



Above: Add the sifted flour and blend just until the dry ingredients are mixed in.


Above: Use the spatula to scrape the entire mixing bowl and be sure all ingredients are well incorporated.



Above: Pour the batter into the prepared baking pan.


Smooth out the batter with the spatula.



Above: Place the baking pan on the center rack of the preheated oven.



Above: Bake the pound cake for 55-65 minutes.


Test for doneness by sticking a toothpick into the center of the cake.  If the toothpick pulls out clean, the cake is done.
DO NOT OVER BAKE or the cake will be dry.


Allow the cake to cool for 5-10 minutes while still in the baking pan.



Flip the cake out of the pan onto a wire rack.


Turn the cake topside up and allow the cake to continue to cool on the wire rack until ready to serve or store.



Above: The pound cake can be sliced as desired.


Above: KQ Pound Cake has been topped with
Vanilla ice cream, drizzled in raspberry coulis and served as a simple
plated dessert.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ POUND CAKE

Ingredients
2 cups flour
1 cup sugar
4 large eggs*
2 sticks butter*
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

*
Allow these ingredients to come to room temperature
before starting the cake batter.

Utensils and Supplies
stand mixer
mixing bowls
measuring cups
measuring spoons
fork
sifter
small plate
rubber spatula
4"H x 5"W x 8"L glass baking dish (loaf shape pan)
wire rack

Set up your stand mixer.  Pre-heat your oven to 325 degrees.  Add softened room temperature butter to the mixer.
Whip the butter vigorously for six minutes.  Crack the eggs into a bowl.  Use a fork to gently beat the eggs until
blended.  The butter will begin to lighten in color as it becomes creamed.  Place a sifter over a plate and measure
flour into sifter.  Add salt to flour.  Add baking powder to flour.  Scrape the sides of the mixing bowl with a spatula
so that the creamed butter is pushed to the bottom of the bowl.  When properly creamed, the butter will be light
and fluffy and almost white in color.  With the mixer on low, add the sugar slowly.  Turn the mixer to medium-high
and blend for another two minutes.  Be sure mixture is well blended.  Prepare the baking pan.  Coat the interior
of the baking pan with butter.  Add a small amount of flour.  Gently shake the flour around the pan so it is distributed
evenly.  Scrape the batter off the sides and back into the bottom of the mixing bowl.  Add vanilla.  Blend in the vanilla,
then scrape the sides of the bowl again.  On low speed, slowly add the eggs.  Mix for two minutes on medium speed.
Sift the dry ingredients into a bowl.  Add the sifted flour and blend just until the dry ingredients are mixed in.  Use the
spatula to scrape the entire mixing bowl and be sure all ingredients are well incorporated.  Pour the batter into the
prepared baking pan.  Smooth out the batter with the spatula.  Place the baking pan on the center rack of the
preheated oven.  Bake the pound cake for 55-65 minutes.  Test for doneness by sticking a toothpick into the center
of the cake.  If the toothpick pulls out clean, the cake is done.  DO NOT OVER BAKE or the cake will be dry.  Allow the
cake to cool for 5-10 minutes while still in the baking pan.  Flip the cake out of the pan onto a wire rack.  Turn the
cake topside up and allow the cake to continue to cool on the wire rack until ready to serve or store.  The pound cake
can be sliced as desired.


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