Mexican Pound Cake
MarquesoteMexican bakeries nearly always have freshly baked loaves of a simple pound cake to take home and serve with fresh fruits and sauces or ice cream. I bake the cake in two small loaf pans, so I can use one right away and freeze the other for later use. To make one loaf, use a 9- × 5-inch loaf pan.
Ingrediënten
Makes 2 small loaves
- ¾ cup 1½ sticks unsalted butter
- ¾ cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructies
- Preheat the oven to 350°.
- Grease and flour 2 small loaf pans (8½ × 4½ × 2½ inches).
- In a large bowl, with an electric beater or mixer, combine butter and sugar until light and fluffy, 3 to 4 minutes.
- Beat in the eggs, one at a time, beating well after each addition.
- Add the vanilla and beat until blended.
- In a small bowl, whisk together the flour, baking powder, and salt.
- Using a wooden spoon or flexible rubber spatula, stir the dry ingredients into the egg mixture just until combined.
- Transfer the batter to the prepared baking pans.
- Bake about 25 to 28 minutes, or until a tester inserted in the center comes out clean.
- Cool in pans on a rack to lukewarm, about 10 minutes.
- Remove the cakes from the pans and cool completely.
- Serve at room temperature.
Notes / Tips / Wine Advice:
Store, well-wrapped in plastic, at room temperature, up to 5 days, or freeze wrapped and secured in a sealed freezer bag for 3 months
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