Plain pound cake with cream frosting & fresh fruit topping
Igredients
150 gram butter at temperature, plus more for greasing the pans
1cups sugar
3 extra-large eggs, at room temperature
1 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup liquid milk
For the frosting:
1 cup cream cheese, at room temperature
100 gram unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cup confectioners' sugar, sifted
Some fresh fruits to decorate the cake
Directions
Preheat the oven to 350 degrees F. Grease 1 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined.
Pour the batter evenly into the 1pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
To assemble, place the cake on a flat serving plate, top side down, and spread with frosting. To decorate the cake, cut some fresh fruit as u like . Serve at room temperature.
