Wrap twice with plastic wrap and refrigerate for up to a week or freeze for up to 4 months. Raise the speed to medium and beat until the frosting is light and fluffy, about 5 minutes. With the mixer on low speed, add the confectioners’ sugar, milk, and vanilla, and mix until just combined.
Combine cocoa powder melted butter sugars eggs and vanilla extract in a bowl. (The tops will crack, which is fine.) Cool in the pans for 15 minutes, remove from the pans, place on a baking rack, and cool completely. One famous chef who approves this hack: Ina Garten. Beat on medium speed for 1 minute.ĭivide the batter evenly between the prepared pans, smooth the tops and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. (It might appear curdled at this point, which is fine.) With the mixer still on low add the flour mixture and cream, alternately in thirds, beginning and ending with the flour and scraping down the bowl to combine.
(Scrape down the beater and bowl as needed.)Ĭombine the Cognac, vanilla extract, vanilla seeds, and lemon zest in a small bowl and, with the mixer on low, add to the batter. With the mixer on medium-low, add the eggs one at a time, beating to incorporate each egg fully before adding the next one. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on low speed, then raise to medium and beat for 5 minutes, until the mixture is light and fluffy. Sprinkle with the turbinado sugar, tilting the pans to make an even coating of the sugar on the bottom and sides.Ĭombine the flour and 1 teaspoon salt and set aside. Grease two (8 ½ x 4 ½ x 2 ½-inch) loaf pans with butter. ◦ 2 tablespoons Cognac, Armagnac, or other brandy ◦ 6 extra-large eggs, at room temperature ◦ ½ pound (2 sticks) unsalted butter, at room temperature ◦ 3 cups sifted cake flour (not self-rising) The flavor, texture and moistness were just right. ◦ ⅓ cup turbinado or demerara sugar, such as Sugar in the Raw The texture is just perfect for a wedding cake - not too fluffy so it breaks from the weight, but also not overly dense. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Perfecting the recipe has been like a science project for me once I added Cognac and lemon zest to the vanilla, I found I had achieved the ideal balance of flavors." In a standing mixer fitted with a whisk, mix together sugar and butter. "A good pound cake is a thing of beauty-simple but moist, with a fine texture and a complex flavor. From "Go-To Dinners: A Barefoot Contessa Cookbook" by Ina Garten
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