If you are looking to elevate your dessert game and surprise your taste buds with a unique and tantalizing treat, then look no further than stocks pound cake. In this blog, I will share with you a stocks pound cake Recipe which is very delicious. This delectable treat is guaranteed to delight your senses and take your dessert game to the next level.
Imagine sinking your teeth into a moist and buttery slice of pound cake, with a hint of stocks flavour adding a unique twist. It’s a dessert that will have you coming back for seconds, thirds, and maybe even fourths!
At our home, we love making stocks pound cake, and we’re excited to share our recipe with you. To make this mouthwatering dessert, you’ll need simple ingredients like butter, sugar, eggs, flour, and a splash of stocks extract. The process is straightforward and requires a bit of mixing and baking.
Once you try this recipe, you’ll be amazed at how easy it is to create such a delectable treat in your own kitchen. So, gather your ingredients and get ready to embark on a delightful baking adventure!
How To Make Stocks Pound Cake
Let’s dive into the exciting process of making stocks pound cake! Don your apron, grab your mixing bowls, and let’s get started. Our recipe will guide you step-by-step, making it easy for even novice bakers to achieve delicious results.
We’ll walk you through the mixing, the baking, and the glorious moment when you take that first bite of freshly baked stocks pound cake. Get ready to impress your friends and family with your newfound baking skills and treat them to a dessert they won’t soon forget.
Ingredients To Make Stocks Pound Cake
- baking powder 1 teaspoon
- all-purpose flour 1 3/4 cups
- granulated sugar 1 1/3 cups
- eggs (at room temperature) 3 large
- Nonstick cooking spray
- sour cream (at room temperature) 1/4 cup
- vegetable oil 3 tablespoons
- fine salt 1/2 teaspoon
- pure vanilla extract 1 tablespoon
- unsalted butter (cut into cubes and at room temperature) 10 tablespoons
- warm water 1 tablespoon
- Zest of lemon 1/2 teaspoon
For The Buttercream:
- confectioners’ sugar 1 cup
- pure vanilla extract 1/2 teaspoon
- unsalted butter, (at room temperature) 6 tablespoons
- hot water 2 teaspoon
- Small pinch fine salt
- fresh lemon juice, (optional) 1/2 teaspoon
Step By Step Instructions To Make Stocks Pound Cake
Step 1
Start by preheating the oven to 350˚F (175˚C) and making sure an 8-inch round cake pan is properly greased and floured. Set the pan aside.
Step 2
In a large mixing bowl, combine eggs, oil, vanilla extract, sour cream and water. Stir the ingredients together until they are well mixed.
Step 3
In another medium-sized bowl, sift together the flour, sugar, baking powder and salt. Using a handheld electric mixer or a stand mixer fitted with a paddle attachment, slowly add the dry ingredients to the wet ingredients. Mix on low speed for about 30 seconds, being careful not to overmix.
Step 4
Add lemon zest and cubed butter to the mixture. Continue mixing on low speed until all ingredients are evenly combined, resulting in a thick batter. Be careful not to overmix, aiming for a total mixing time of about 2 minutes.
Step 5
Pour the batter into the prepared cake pan, ensuring even distribution. Place the pan in the oven and bake for 68-70 minutes, or until a cake tester inserted in the center comes out clean.
Step 6
After baking, remove the cake from the oven and let it cool for about 15-20 minutes. Carefully invert the cake onto a cooling rack. It is very important to make sure the cake is completely cooled before applying any frosting.
For The Buttercream:
Step 1
Beat the butter and confectioners’ sugar together in a medium bowl until creamy and light in consistency. This process should take about 1 minute of total mixing time. Add a pinch of salt, vanilla extract, lemon juice (if desired) and hot water to the mixture. Mix these ingredients on low speed.
Step 2
Next, increase the mixing speed to medium and continue beating until the frosting is light and fluffy. This usually requires an additional 3 minutes of mixing.
Step 3
Once the frosting has reached the desired texture, spread it evenly over the cooled cake. Proceed to slice the cake and serve it to enjoy its delicious flavours.
More Amazing Recipes
- Fanny Farmer Banana Bread Recipe
- Seed Cake Recipe
- Amish Cinnamon Bread Recipe
- Libby’s Pumpkin Bread Recipe
Conclusions
Stocks pound cake offers a delightful twist on a classic dessert, bringing a burst of flavor and sophistication to your taste buds. With its moist and buttery texture, infused with the unique essence of stocks, this cake is sure to become a favorite among dessert enthusiasts. By following the tips for success and exploring different variations, you can create a stocks pound cake that suits your preferences perfectly. So, gather your ingredients, preheat your oven, and embark on a baking journey that will leave you with a delectable treat worth savoring.
Stocks Pound Cake Recipe
Ingredients
- 1 teaspoon baking powder
- 1 3/4 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 3 large eggs (at room temperature)
- Nonstick cooking spray
- 1/4 cup sour cream (at room temperature)
- 3 tablespoons vegetable oil
- 1/2 teaspoon fine salt
- 1 tablespoon pure vanilla extract
- 10 tablespoons unsalted butter (cut into cubes and at room temperature)
- 1 tablespoon warm water
- 1/2 teaspoon Zest of lemon
For The Buttercream:
- 1 cup confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 6 tablespoons unsalted butter, (at room temperature)
- 2 teaspoon hot water
- Small pinch fine salt
- 1/2 teaspoon fresh lemon juice, (optional)
Instructions
- Start by preheating the oven to 350˚F (175˚C) and making sure an 8-inch round cake pan is properly greased and floured. Set the pan aside.
- In a large mixing bowl, combine eggs, oil, vanilla extract, sour cream and water. Stir the ingredients together until they are well mixed.
- In another medium-sized bowl, sift together the flour, sugar, baking powder and salt. Using a handheld electric mixer or a stand mixer fitted with a paddle attachment, slowly add the dry ingredients to the wet ingredients. Mix on low speed for about 30 seconds, being careful not to overmix.
- Add lemon zest and cubed butter to the mixture. Continue mixing on low speed until all ingredients are evenly combined, resulting in a thick batter. Be careful not to overmix, aiming for a total mixing time of about 2 minutes.
- Pour the batter into the prepared cake pan, ensuring even distribution. Place the pan in the oven and bake for 68-70 minutes, or until a cake tester inserted in the center comes out clean.
- After baking, remove the cake from the oven and let it cool for about 15-20 minutes. Carefully invert the cake onto a cooling rack. It is very important to make sure the cake is completely cooled before applying any frosting.
For The Buttercream:
- Beat the butter and confectioners' sugar together in a medium bowl until creamy and light in consistency. This process should take about 1 minute of total mixing time. Add a pinch of salt, vanilla extract, lemon juice (if desired) and hot water to the mixture. Mix these ingredients on low speed.
- Next, increase the mixing speed to medium and continue beating until the frosting is light and fluffy. This usually requires an additional 3 minutes of mixing.
- Once the frosting has reached the desired texture, spread it evenly over the cooled cake. Proceed to slice the cake and serve it to enjoy its delicious flavours.
