Simple Way to Prepare Homemade Pound cake – Venezuelan style
Pound cake – Venezuelan style. Mix butter and sugar together until smooth. In a medium bowl, whisk together the flour, baking powder, and salt. The Venezuelan and Colombian version of the Pound cake is called ponque which is a Spanish phonetic approximation of the term.
Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing.
Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pound cake – venezuelan style. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Mix butter and sugar together until smooth. In a medium bowl, whisk together the flour, baking powder, and salt. The Venezuelan and Colombian version of the Pound cake is called ponque which is a Spanish phonetic approximation of the term.
To get started with this recipe, we have to first prepare a few ingredients. You can have pound cake – venezuelan style using 7 ingredients and 0 steps. Here is how you cook that.
The ingredients needed to make Pound cake – Venezuelan style:
- Take 1 1/2 cup of butter.
- Get 2 cup of milk.
- Make ready 2 cup of sugar.
- Take 2 1/4 cup of flour.
- Make ready 5 of eggs.
- Take 1 tsp of vanilla extract.
- Take 1 tbsp of harina pan (optional).
Continue to mix until the cake batter is smooth and creamy (but try not to over mix). Pour cake batter into your prepared tin and smooth the top. Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color.
Instructions to make Pound cake – Venezuelan style:
Add eggs one at a time, mixing in each completely before adding the next. Repeat with remaining flour, milk, and water, mixing completely between. Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour.
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