Pound Cake

Grams/ Weight Measurement
Yield = 16 portions

400 g butter (room temperature)
200 g white sugar
200 g brown sugar
20 g vanilla
4 g salt
20 g lemon juice (optional)
1 lemon, zested (optional)
8 eggs
440 g Nextjen All Purpose Baking Blend (flour)
15 g baking powder

In a mixer, with the paddle attachment, cream together butter, sugars, vanilla, salt, lemon juice and zest.
Add eggs and continue mixing for 1-2 minutes.
Add flour and baking powder and mix until incorporated.
Scrape batter into two buttered loaf pans, smoothing the tops.
Bake at 325°F for 45-55 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).

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Cups / Imperial Measurement
Yield = 16 portions

1 3/4 cup butter (room temperature)
1 cup white sugar
1 1/2 cup brown sugar
4 tsp vanilla
1 tsp salt
4 tsp lemon juice (optional)
1 lemon, zested (optional)
8 eggs
3 cup Nextjen All Purpose Baking Blend (flour)
3 tsp baking powder

In a mixer, with the paddle attachment, cream together butter, sugars, vanilla, salt, lemon juice and zest.
Add eggs and continue mixing for 1-2 minutes.
Add flour and baking powder and mix until incorporated.
Scrape batter into two buttered loaf pans, smoothing the tops.
Bake at 325°F for 45-55 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).

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