Food Processor Pound Cake

Directions

1. Adjust the oven rack to heart set and warmth oven to 350° F (alter for convection in accordance with the instructions along with your oven). Grease and flour a 8 1/2 by 4 1/2 fling loaf pan, or line the backside and all four facets with parchment. (It’s possible you’ll perchance utilize a 9 by 5 pan, nonetheless check for doneness 5 minutes early)
2. Build the sugar, baking powder, salt, eggs, and vanilla in the bowl of a meals processor and job for roughly 10 seconds unless solely blended. With the processor running, add hot melted butter in an everyday run unless incorporated. Plight the combination into a mammoth bowl.
3. Sift flour into the bowl in three additions, whisking correct unless many of the flour is combined after each and every addition. After the final addition drag unless correct unless there are no longer any viewed lumps or veins of flour (influence no longer over drag).
4. Plight the batter into the ready pan. Bake unless a toothpick inserted in the center comes out with reference to dapper—with few crumbs clinging to it, 50 minutes to 1 hour.
5. Let the cake frosty in the pan on a rack for 10 minutes. Lumber a skinny knife bade round the edges to detach the cake (or elevate the parchment liner) and elevate away the cake to the rack to frosty fully, about 2 hours, ahead of serving. Cake also can very neatly be wrapped and kept at room temperature for 3 days, or frozen for 1 month. Thaw at room temperature with out unwrapping.
6. VARIATIONS

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7. Lemon or Orange: Grate the zest of two medium lemons or a mammoth orange straight away into the meals processor and add 2 teaspoons lemon or orange juice, ahead of collectively with the sugar etc.
8. Toasted coriander with cardamom and cinnamon:
   Add 1 1/2 teaspoons ground toasted coriander seeds*, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon cardamom seeds which had been finely crushed in a mortar (or no longer-to-finely-ground in a spice grinder) to the new butter, quilt and let steep for 10-quarter-hour. Reheat butter if main ahead of collectively with it (with the spices) to the batter as directed. *Toast complete coriander seeds in a dry frying pan over medium warmth, shaking the pan, unless then are golden brown and fragrant. Pour onto a dish to frosty. Grind in spice grinder or crush finely in a mortar.
9. Brown Butter: Add 1 1/2 tablespoons of water and an additional pinch of salt to the meals processor with the sugar. Expend hot browned butter instead of the new melted butter.
10. Brown Sugar (with or with out nutmeg): Replace half of the sugar with sad brown sugar and add an additional pinch of salt. If desired add 1 teaspoon freshly grated nutmeg to the new butter, quilt and let steep 10-quarter-hour. Reheat the butter as main ahead of the utilize of as directed.
11. Buckwheat: Swap one quarter of the cake flour (6 tablespoons/42 grams) for an equal weight (42 grams/5 1/3 tablespoons) of buckwheat flour. Proceed as directed, collectively with the cake flour in two additions and the buckwheat flour final
12. Vanilla saffron: Destroy up a vanilla bean and jam the seeds into the new butter. Descend the pods into the butter as neatly. Add a scant 1/8 teaspoon crushed saffron threads. Quilt and let steep 10-quarter-hour. Take away the vanilla pods. Reheat the butter if main ahead of the utilize of as directed.