Thursday, June 4, 2009
The Very Best Pound Cake
I've always loved pound cake, but this recipe just outdoes any other I've tried!
It comes from our neighbor, Julianna, who used to work in fancy, super expensive bakery in Long Island, New York. Nothing holds a candle to her cheesecakes and pound cakes... so I asked her for the recipe and have been having fun with it.
Since I like the crispy edges of pound cake, I tried it in mini-muffin pans last time and it was absolutely amazing! We had our little bite sized pound cakes with a generous scoop of fresh chopped strawberries and a dollop of homemade whipped cream on top. Talk about what you really shouldn't serve! :)
6 eggs, separated
3 sticks butter, softened
1/2 c. Crisco or coconut oil, softened
3 c. sugar
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp vanilla
1 tsp lemon extract
Preheat oven to 325.
Beat butter, Crisco or coconut oil and sugar till fluffy. Add yolks one at a time. Add extracts. Combine baking powder and salt with flour. Beat whites till stiff peaks form. Add milk and flour mixture alternately to butter mixture. Gently fold in egg whites.
To make it a lemon pound cake, use 2 tsp. lemon extract and and add the grated peel of one fresh lemon.
Pour into a greased a floured bundt pan, or a 9x13 pan, or several loaf pans, or 2 9" round pans, or mini muffin pans.
For a bundt cake, bake approx. 1 hr, 15 min.
A 9x13 pan, approx. 50-60 min.
Loaf pans - about 1 hr.
Round pans - approx. 35 min.
Mini-muffin pans - approx. 15 min.
(All till a toothpick comes out clean and cake springs back lightly when touched.)