From the kitchen
Camel Milk Pound Cake
A dense, buttery classic pound cake with a tight crumb, made tender with camel milk.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1 1/2 cups butter, softened
- 2 1/2 cups sugar
- 5 large eggs, room temperature
- 1 cup pasteurized camel milk, room temperature
- 1 tbsp vanilla extract
- 1 tbsp butter and 1 tbsp flour, for pan
Method
- Heat oven to 325°F. Butter and flour a 12-cup Bundt pan.
- Whisk flour, baking powder and salt. Beat softened butter and sugar 4 to 5 minutes until pale.
- Beat in eggs one at a time, scraping between additions. Add vanilla.
- Fold in flour in three additions, alternating with milk in two. Stop when combined.
- Pour into pan, filling no more than three-quarters full. Bake 65 to 85 minutes until a tester comes out clean or with dry crumbs.
- Cool in pan 15 to 20 minutes, then turn onto a rack and cool completely.
Cook with confidence
Before you start
Before you start
This large formula requires a 12-cup Bundt pan; a single small loaf pan is unsuitable. Ingredients should be at room temperature for an even creamed batter.
Serving and keeping
Keep cooled unfrosted cake wrapped for 3 days or freeze up to 2 months.
Alternate for Emulsion
Alternate 3 cups dry ingredients with 1 cup camel milk, ending dry. This keeps the high-fat batter stable.
Troubleshoot
- Dense: poor creaming.
- Curdled: eggs cold or added too fast.
- Dry: overbaked.
- Gummy streak: flour not evenly folded.
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