A few weeks ago, the week before Easter to be precise, I got the urge to try my hand at baking again. Not just the quick out of the box kind of baking. I wanted to start from scratch, measure the ingredients myself and try my luck.
My first project (for Easter) were Hot Cross Buns after seeing recipes on both The Momalog.com and The Pioneer Woman.com. I was kind of scared dealing with yeast for the first time and was afraid the dough wouldn’t rise properly. I needn’t have worried, things worked out beautifully and my love for baking was re-awakened.
I love the step by step process, the measuring and sifting and mixing. It relaxes me.
For my next baking recipe I chose one of my favorite cakes–a vanilla pound cake–that’s also easy to make and uses only a few basic ingredients. The recipe I used is from Food.com.
2 cups of sugar
1 cup of unsalted butter, melted
4 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
1. Heat oven to 350°F.
2. Combine sugar and melted butter in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla, beat until well mixed.
3. Stir together flour and baking powder in a small bowl. Gradually add flour mixture alternatively with milk, to butter mixture, beating at low speed until well mixed. (This is were a stand-mixer comes in handy. I did it with my hand-mixer and it worked ok because I’m able to crack eggs with one hand but it does get a little dicey at times.)
4. Pour batter into greased and floured 10-inch Bundt cake pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool for ten minutes. Remove from pan.
Frosting recipe thanks to the lovely Giada De Laurentiis.
1/2 cup (1 stick) butter, at room temperature
3 cups powdered sugar
1/4 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
In a medium bowl, using an electric hand-mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
I took this Pound Cake to my neighbors for Easter and everyone loved it. I like the fact that I can change the flavor of the cake by substituting vanilla for another flavoring but use the same basic recipe.
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