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30 Minutes Cook. Scroll to recipe. This recipe produces a moist and flavorful cake that is perfect for any occasion. The Stocks Bakery Pound Cake Recipe is easy to follow and yields a wonderful cake that your friends and family will love. This recipe calls for simple ingredients that you likely already have in your kitchen.
Classic Pound Cake Recipe
In this Stocks pound cake recipe, you have to preheat the oven to 350 degrees Fahrenheit. Later, prepare a stand mixer. First of all, add the butter into the bowl to be beaten. Over medium speed, beat it and wait until fluffy. Switch the speed to low and add sugar slowly. Beat if for about 2 to 3 minutes until fluffy.
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Stocks Bakery Pound Cake Recipe. Pound Cake Recipes. Philly Food. Lehigh. Philadelphia Pa. Restaurant Review. Vanilla Cake. Fever. Growing. STOCK'S BAKERY, Philadelphia - Fishtown - Restaurant Reviews, Photos & Phone Number - Tripadvisor. 2614 E Lehigh Ave, Philadelphia, PA 19125-3812. jenifer fenton.
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Recommended by Zagat and 5 other food critics. 2614 E Lehigh Ave, Philadelphia, PA 19125, USA +1 215 634 7344. Visit website Directions. See any errors?
Stock's Bakery Famous Pound Cake Wins PHL17 Top Spot! Stocks bakery
Vanilla soaking syrup: Combine 1/3 cup (67g) sugar, 5 teaspoons water, and a pinch of salt. Heat briefly, just to dissolve the sugar, then stir in 2 teaspoons vanilla extract. Lemon soaking syrup: Mix the juice of 1 lemon (about 50g) with 1/2 cup (99g) sugar, and heat until the sugar dissolves.
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Stock-DeCarles' great-grandfather Josef Stock opened Stock's in 1924. His Fleischmann's Bread Yeast Institute-educated son, Frank, introduced the bakery's signature item in the mid-1940s by tweaking the traditional 1-pound sugar, 1-pound butter, 1-pound flour, and 1-pound eggs recipe that gave the classic pound cake its name.
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To make a delicious Stocks Bakery Pound Cake, gather the following simple ingredients: Unsalted butter (1 cup) Granulated sugar (1 1/3 cups) Eggs (4 large) Vanilla extract (1 teaspoon) Sour cream (1 cup) All-purpose flour (1 3/4 cups) Baking powder (1 teaspoon) Fine salt (Heaping 1/2 teaspoon)
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Stocks Bakery Pound Cake Recipe Easy Kitchen Guide
Mix the ingredients at low speed until they blend well. To prevent lumps, stir the dough gently with rubber spatula. While you stir the dough, add the extracts. Pour the dough into the pan. Bake for 1 hour and 40 minutes at 150oC. Let the cake cool for about 10 to 15 minutes. Well, the pound cake is ready to be served!
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Stock's Bakery is a family tradition, a legendary Port Richmond neighborhood bakery that has earned a place in pound cake history. Founded in 1924 by Josef Stock, the bakery spans 5 generations of family, quite an achievement.
Stock’s Bakery Kensington Philadelphie, PA, ÉtatsUnis Pound cake
Scoop the mixture into the prepared loaf pan. Bake for 50 minutes to 1 hour, or until a tester inserted into the center of the cake comes out with a moist crumb (do not overbake). Cool in the loaf pan for 20 minutes, then turn out to a wire rack to cool completely. While cooling, make the glaze.
Stock's Bakery, 2614 E Lehigh Ave, Philadelphia, PA (215) 6347344
For the Pound Cake: Set your oven to preheat at 350˚F (175˚C). Grab an 8-inch round cake pan and ensure it's well greased and dusted with flour. Using a large mixing bowl, whisk together eggs, oil, vanilla extract, sour cream, and water until they're smoothly combined.
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Make and share this "sara Lee" Pound Cake - Copycat recipe from Food.com. Preheat oven to 325º. Spray 8-1/2" Pyrex loaf dish with Pam. Cream butter with sugar on high speed of mixer for 5 minutes. Add 1 egg and then a little flour, beating 2 minutes. Add 2nd egg and half of remaining flour and beat 2 minutes.
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Step 3. In another medium-sized bowl, sift together the flour, sugar, baking powder and salt. Using a handheld electric mixer or a stand mixer fitted with a paddle attachment, slowly add the dry ingredients to the wet ingredients.
Stocks Bakery Pound Cake Recipe Easy Kitchen Guide
For the cake: Preheat the oven to 350 degrees F with a rack in the center. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and longest sides. Lightly spray the parchment. Set aside. Whisk the eggs in a medium bowl until smooth.
