LA Swirl Pound Cake

LA Swirl Pound Cake

Prep Time: 15 minutes

Bake Time: 1 hour

Baking Temperature: 350 Degrees Fahrenheit

Ingredients:

2 cups white sugar

1 cup unsalted butter (2 sticks)(room temperature)

3 1/2 cups cake flour (level and sifted)

1 cup whole milk

1 1/2 teaspoon baking powder (level)

1/4 teaspoon sea salt (level)

2 teaspoons vanilla extract

4 eggs (room temperature)

1/4 cup unsweetened cocoa powder

Directions:

1. Grease and flour a 10 inch tube pan and set aside.

2. Cut up the butter into small sections and place them into your mixing bowl. Cut your mixer on to medium speed to blend the butter. When well blended slowly add the sugar. Allow the butter and the sugar to cream until both change into a light and fluffy consistency.

3. In a separate bowl add the cake flour, baking powder and sea salt and mix together and set aside.

4. Slowly add each egg into the creamed butter and sugar until completely incorporated into the mixture and allow to blend.

5. Add the vanilla extract and blend.

6. In three steps add the mixture of the flour, baking powder and salt into the mixing bowl and add part of the milk and blend. Do this two more times ending with the milk addition and blend until well incorporated (2 minutes on medium speed.

7. Pour everything into your cake pan except for at least 2 cups of the batter (leave that in the mixing bowl)

8. Into the remaining batter add the cocoa powder and blend for 2 minutes at medium speed.

9. Pour the remaining batter on top of the existing batter in the cake pan and using a knife swirl the vanilla and chocolate batters together.

10. Place your tube pan into the oven and allow to bake for 1 hour or until a toothpick inserted comes out clean.

11. Remove the cake from the oven and allow to cool in the pan.

12. Once cooled remove the cake and allow to fully cool.

13. Serve and enjoy!!