Public recipe with member extras
Camel Milk Pound Cake
A dense, buttery classic pound cake with a tight crumb, made tender with camel milk.
Cakes, Muffins & Quick Breads · Afternoon Tea · Simple Elegant Desserts
What you need
Ingredients
- 3 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 cups Softened Butter
- 2 1/2 cups Sugar
- 5 Eggs
- 1 cup Camel Milk
- 1 tbsp Vanilla Extract
Method
Instructions
- Preheat oven to 325°F and grease a bundt or loaf pan.
- Whisk the flour, baking powder, and salt together.
- Cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time.
- Alternate folding in the dry ingredients and camel milk, ending with the dry ingredients, then stir in the vanilla.
- Pour into the prepared pan and bake 65 to 75 minutes, until a toothpick comes out clean.
From The Complete Camel Milk Compendium by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.
Keep cooking
