Pound Cake

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Posted by
filed under Appetizers

Recipe category: Appetizers
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 241 (12% DV)
Fat: 9g (13% DV)
Carbohydrates: 36g (12% DV)
Protein: 5g (9% DV)
Ingredients:  Makes 8 servings
8  ounces
3  ounces
1/2  teaspoon
1/4  teaspoon
1/2  cup
1/2  cup
3  ounces
4  ounces

Tip: For nutritional information on all the ingredients in Pound Cake just click on each ingredient name. Then adjust the serving size for any Pound Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Arrange a rack in the middle of the oven and heat to 375 degrees F.

Coat a loaf pan with 1 tablespoon of butter and dust with 2 tablespoons of the flour.

Combine the remaining 12 ounces of butter and honey in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.

With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk and sour cream, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.

Scoop the batter into the prepared pan. Bake for 40 minutes in loaf pan, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.

Remove the cake from the oven to a cooling rack for 10 minutes
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