Tuesday, May 29, 2012

Pound of what?

Pound Cake – pound of butter, flour, eggs and what?  I don’t know.  There is some weird recipe or wording to pound cake that never makes sense to me.  This is why I follow recipes. :)
My mom uses this recipe to make her pound cake and it’s pretty awesome.  She uses almond extract which seems like it would be too strong, but it’s perfect.  You also get to use a bundt pan… and I love to use the bundt pan.
My cake looks sad and lonely without some strawberries – so be sure to add some strawberries, maybe some whipped cream (or cool whip I’m lazy and like the fake stuff), or ice cream!  Ooh!  Go with the ice cream!

Pound Cake
What you need!
1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy cream
2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)

Make it!
Generously grease and flour a 10-inch bundt pan. Do not preheat the oven. Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

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