Ingrédients pour Bourbon Pound Cake
- All Purpose Flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup bourbon
- Vanilla Extract
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Comment préparer Bourbon Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour two 9-inch loaf pans.
- In a medium bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, and 1 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy (about 5 minutes with an electric mixer).
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 cup buttermilk and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in 1/2 cup bourbon.
- Pour batter evenly into the prepared loaf pans. Run a knife through the batter in an X pattern to release air bubbles.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 50 minutes.
- Let cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
134g
Fat
103g
Carbs
20g
