Cold oven vanilla pound cake Recipe

• 8 oz. room temp butter
• 3c. sugar
• 5 eggs + 2 yolks( make sure your eggs are room temp as well..this insures your batter won't curdle)
• 3c. all purpose flour( sift flour 3 times before measuring) this is very important!
• 1 tsp. salt
• 1 sp. baking powder
• 2 Tbl. vanilla( if you have vanilla beans use 3/4 tsp vanilla & scrape 1 vanilla bean with your sugar)
• 1/2 c. sour cream(creme fraiche is better)
• 1/2 c. heavy cream
• For lemon poundcake:
• 1c. buttermilk or 3/4 cup sour cream thinned with 1/4 cup milk
• zest of 4 lemon. Add zest to butter sugar mix. Top with lemon glaze. Take 2 cups of powdered sugar & add lemon juice until a thick but pourable consistency.
• Marbled poud cake:
• remove 1/2 of the batter and add 1/2 cup cocoa powder & 1 oz. unsweetened, melted chocolate. (I used sharffenberger brand for both). Pour 1/2 vanilla base into pans & plop spoonfuls of choc batter on top. Pour other half of vanilla batter on top. Add remaining choc batter. take a knife & swirl batter. Bake & cool.
• top with choc ganache. Melt 12oz.semisweet.Add 12 oz scalding cream. Whisk together. Let cool. Pour over poundcake. Use any remaining ganache for truffles!

1. Cream butter & sugar until light & fluffy about 4-5 minutes.
2. It will look almost white like a frosting.
3. Add eggs one at a time.
4. Scrape bowl down.
5. Add yolks & beat until incorporated.
6. Scrape bowl down.
7. Combine your dry ingredients.
8. Whisk together sour cream, vanilla & cream.
9. Add 1/3 of the flour mixture.
10. Add 1/2 the cream mixture.
11. Mix & scrape down bowl.
12. Continue alternating flour & cream, ending with flour.
13. Pour batter into prepared pans.
14. Put into COLD oven.
15. Turn oven on to 325 & bake 45min- 1 hour.
16. Test with toothpick.
17. It should come out clean & the center should spring back when pressed lightly.

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Taken from cookeatshare.com/recipes/cold-oven-vanilla-pound-cake-31987 (may not work)