Pound muffin is a kind of English classic cake, traditionally made from four ingredients: flour, butter, eggs and sugar taken equally количествах. 
Time: 2 час. one 5 min Difficulty: easy Servings: 10 – 12 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3.5 tbsp. premium wheat flour, and also for form
- 1/2 tsp finely ground salts
- 8 large eggs, room temperature
- 2 yolks of large eggs, room temperature
- 2 tbsp. l milk, room temperature
- 4 tsp vanilla extract
- 480 gr butter, room temperature, and more for forms
- 2 3/4 Art. Sahara
- 1 tsp finely grated lemon peel
- Large round shape with a hole in the center size: 25 * 12 cm. or two rectangular shapes in size: 23 * 13 cm.
Recipes with similar ingredients: milk, eggs, premium flour, vanilla extract, lemon zest
Recipe preparation:
- Place the grate in the lower part of the oven and heat to 160 ° C. Grease a baking dish with butter or sprinkle flour.
- Sift flour and salt into a medium-sized bowl. Beat in separate bowl of eggs, yolks, milk, and vanilla extract.
- In a stationary mixer with a nozzle installed in the form of scapula, beat butter at medium speed, until smooth condition, approximately 1 min. Without turning off the mixer, gradually pour sugar, 1/4 tbsp. at once. Continue whisking the mixture. another 5 min., white and lush consistency. Add lemon zest and mix again.
- Switch the mixer to low speed. Gradually add flour, 1/4 tbsp. at a time, and mix for 30 seconds. Gradually add the egg mass and mix until smooth. condition.
- Pour the dough into a prepared mold and flatten on top shoulder blade. Bake a cupcake for 1 hour and 30 minutes. in large round shape or 50 – 60 minutes in rectangular shapes. Check if the cake is ready inserting the toothpick in the center, the toothpick should remain clean and dry or with a palm on the center, the surface should be elastic.
- Remove the cupcake from the oven and refrigerate, without removing from the mold, in within 10 – 15 minutes Remove the pound cupcake from the mold and refrigerate in within 10 – 15 hours. Store chilled cake in a tightly closed container at room temperature for 4 to 5 days or in freezer for 1 month.
