Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
Yield: 16 servings. For the pound cake: 3 cups cake flour ½ teaspoon baking powder 3 sticks salted butter, softened 3 cups sugar 6 eggs at room temperature 1 cup
Yield: 16 servings. For the pound cake: 3 cups cake flour ½ teaspoon baking powder 3 sticks salted butter, softened 3 cups sugar 6 eggs at room temperature 1 cup
For the pound cake: Grease and flour a 9-inch tube cake pan. Mix together flour and baking powder; set aside. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing well. With the mixer on low speed, add the flour mixture a little at a time, alternating with buttermilk and ending with flour. Add extracts. Pour into prepared cake pan and place in cold oven. Bake at 350° for 1 hour and 15 minutes. Remove from oven, cover with aluminum foil, and let sit until cool.
For the frosting: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the buttermilk and vanilla extract.
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