First Premium Golden Vanilla Pound Cake
by Judi Harris
Preheat oven to 350 degrees.
Lightly spray a loaf pan with PAM Baking.
¾ cup butter, at room temperature
3-ounce package, cream cheese, at room temperature
½ teaspoon salt
1 ½ cups sugar
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large eggs, at room temperature
3 tablespoons whole milk
1 ¾ cups + 2 tablespoons all-purpose flour
Topping
2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon water
In a medium bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
Add the eggs, one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you’ve added the final egg, beat at high speed for 3 minutes. Once all the eggs are added, stir in the milk.
Sprinkle in the flour gradually with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick, but still pourable. Pour and scrape the batter into the prepared pan.
To make the topping: Combine the sugar, vanilla, and water. Stir until the mixture is syrupy. At first it’ll seem very stiff, but it will become “drizzable” as you stir it. Set the topping aside.
Set the cake on a baking sheet that’s covered in foil (for easier clean-up should it overflow). Bake for 55 minutes.
Remove the cake from the oven and using a pastry brush, brush the topping mixture on the cake, making sure the entire top is covered.
Return the cake to the oven and bake for an additional 15-20 minutes. Remove the cake from the oven and set it on a rack. Insert a toothpick in the center; it should come out clean.
After 30 minutes loosen the cake’s edges with a table knife and turn it out of the pan to cool completely on a rack.
by Judi Harris
Preheat oven to 350 degrees.
Lightly spray a loaf pan with PAM Baking.
¾ cup butter, at room temperature
3-ounce package, cream cheese, at room temperature
½ teaspoon salt
1 ½ cups sugar
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large eggs, at room temperature
3 tablespoons whole milk
1 ¾ cups + 2 tablespoons all-purpose flour
Topping
2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon water
In a medium bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
Add the eggs, one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you’ve added the final egg, beat at high speed for 3 minutes. Once all the eggs are added, stir in the milk.
Sprinkle in the flour gradually with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick, but still pourable. Pour and scrape the batter into the prepared pan.
To make the topping: Combine the sugar, vanilla, and water. Stir until the mixture is syrupy. At first it’ll seem very stiff, but it will become “drizzable” as you stir it. Set the topping aside.
Set the cake on a baking sheet that’s covered in foil (for easier clean-up should it overflow). Bake for 55 minutes.
Remove the cake from the oven and using a pastry brush, brush the topping mixture on the cake, making sure the entire top is covered.
Return the cake to the oven and bake for an additional 15-20 minutes. Remove the cake from the oven and set it on a rack. Insert a toothpick in the center; it should come out clean.
After 30 minutes loosen the cake’s edges with a table knife and turn it out of the pan to cool completely on a rack.
