White Chocolate Pound Cake

Name: White Chocolate Pound Cake
Ingredients: 3 sticks (339 g) unsalted butter, softened; 2 1/2 cups (500 g) sugar; 5 large eggs, room temperature; 3 cups (342g) cake flour *see notes; 1/2 teaspoon (2 g) baking powder; 1/2 teaspoon salt (3g) salt; 1 cup (242g) heavy cream or whipping cream (we used heavy cream) *see notes; 2 teaspoons (8 g) vanilla; 5 oz white chocolate (We used Ghirardelli white chocolate baking bars but we have also had success with Ghirardelli white chocolate chips); We used 3.5 oz White Chocolate, melted for the drip (we used Ghirardelli baking bars for our drip); 1.5 oz white chocolate for curls (optional)

"This ultra moist white chocolate pound cake has a velvety soft texture, is super tender and moist, and has amazing flavor!..."

INGREDIENTS

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3 sticks (339 g) unsalted butter, softened

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2 1/2 cups (500 g) sugar

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5 large eggs, room temperature

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3 cups (342g) cake flour *see notes

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1/2 teaspoon (2 g) baking powder

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1/2 teaspoon salt (3g) salt

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1 cup (242g) heavy cream or whipping cream (we used heavy cream) *see notes

•

2 teaspoons (8 g) vanilla

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5 oz white chocolate (We used Ghirardelli white chocolate baking bars but we have also had success with Ghirardelli white chocolate chips)

•

We used 3.5 oz White Chocolate, melted for the drip (we used Ghirardelli baking bars for our drip)

•

1.5 oz white chocolate for curls (optional)

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