Its a lazy sunday today.. hb is not around cos he has to go to work.. i know i know.. sunday = working? oh well.. this is what u call a hardworking and responsible Manager.. puking right now! hahaha
Baked Ina Garten's pound cake using my new Bavarian Bundt pan.. turned out very pretty indeed... worth every cents of my money paying for it hehehe.. Unfortunately i am not in the mood to decorate my cake... didnt even dust it with icing sugar.. nevertheless this cake is one of my fav pound cake recipe.. i've baked it a couple of times bef... its moist, rich and oh la la.. :op
Recipe taken from Back to Basics.
1/2 pound(2 sticks) unsalted butter, at cool room temperature
1 1/4 cups sugar
4 extra large eggs; at room temperature
2 tablespoons honey
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flour (ran out of it so i used HK flour instead)
1 teaspoon kosher salt
1/2 teaspoon baking powder
Preheat oven to 350 degrees F.
Grease the bottom of an 8 1/2x4 1/2x2 1/2 inch loaf pan.
Line the bottom with parchment paper, then grease and flour the pan.
Using an electric mixer fitted with the paddle attachment,
cream the butter and sugar on medium speed for 3-4 minutes, until light.
Meanwhile, put the eggs, honey, vanilla and lemon zest in a glass
measuring cup but do not combine.
With the mixer on medium low speed, add the egg mixture,
one egg at a time, scraping down the bowl and allowing each egg to
become incorporated before adding the next egg.
Sift together the flour, salt and baking powder.
With the mixer on low speed, add it slowly to the batter
until just combined.
Finish mixing the batter with a rubber spatula and pour it into the
prepared pan. Smooth the top.
Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
Cool for 15 minutes, turn out onto a baking rack,
and cool completely.
NOTE: If ur using bundt pan.. greased and flour it well bef pouring batter... make sure after baking, u gv it a good 15 mins before unmoulding it... gd luck!