Marble Pound Cake Recipe Food Network

Line the bottoms with parchment paper.

Marble pound cake recipe food network.

1 2 3 cups sugar. 1 1 2 sticks softened unsalted butter at room temperature. 1 spray cooking spray. 2 sticks unsalted butter at room temperature plus more for the pan.

8 oz whole milk plain yogurt or vanilla flavour 4 large egg whites. Remove cake and cook on a wire rack. Marble pound cake ingredients. Hot chocolate marble pound cake ingredients.

Position a rack in the lower third of the oven and preheat to 325 degrees f. Butter and flour a straight walled 10 inch tube pan. 1 2 cup almond paste. Cream the butter and granulated sugar in the bowl of an.

Preheat the oven to 350 degrees f. Grease a 10 by 4 inch tube pan. Line the bottom with a circle of wax paper cut to fit. Tsp fine salt.

4 large eggs at room temperature. Butter a 9 by 5 inch loaf pan. 1 cups sugar. Bake 60 minutes or until a toothpick comes out clean.

1 tsp vanilla extract. Butter and flour for loaf pans. Using a knife cut and twist through batter to create a marble effect. Moist and delicious the way pound cake should be.

Then run a spatula or knife around the pan to loosen the cake. 1 cups all purpose flour. 2 cup all purpose flour. Cup hot chocolate or cocoa mix.

Grease the paper then lightly flour the entire inside of the pan including the tube knocking out any excess. This marble pound cake recipe is for a moist yet rich pound cake the chocolate part of it tastes almost like fudge so you have everything you love in one cake a moist rich texture wonderful flavor and it looks gorgeous. Preheat oven to 325 degrees f. Alternately spoon vanilla and chocolate batters into prepared tube pan.

Adjust rack one third up from bottom of oven. Use high quality butter and chocolate for this pound cake recipe the flavor of these two ingredients are dominant. 8 tbsp regular butter softened. Cool in pan on a wire rack for 10 minutes.

1 tsp baking powder. Preheat the oven to 350 degrees f. Tsp baking soda. This fabulous classic pound cake is anything but boring.

Wrapped in foil the cake will keep in the refrigerator for 1 week or frozen for up to 2 months. Tsp table salt. Grease and flour 2 8 1 2 by 4 1 2 by 2 1 2 inch loaf pans. 1 tsp pure vanilla extract.

Adapted from montreal pastry chef marcy goldman. In a standing mixer fitted with the paddle attachment cream the butter until light and fluffy.