Serving Waitsburg, Dayton and the Touchet Valley

Teeny McMunn: My Recipe Box

Perfect Pound Cake

I had mentioned this recipe awhile back and said I couldn’t find it. I found it and made it this weekend. It makes two loaves and I wanted one for the freezer for company coming in a few weeks. I’ll serve with strawberries and blueberries that we still have in the freezer, sort of a kick -start to spring.

No, I did not make a typo, as I have been known to do in the past. It really does take eight eggs and a pound of butter. 

INGREDIENTS

2 ½ c. granulated sugar

2 c. unsalted butter (4 sticks) softened

8 oz pk cream cheese softened

2 tsp vanilla extract

½ tsp lemon extract

DIRECTIONS:

Preheat oven to 325 degrees

Grease and flour two 9 x 3 inch loaf pans.

In large bowl, beat sugar, butter, cream cheese, and extracts until fluffy. Beat in eggs one at a time. Combine flour, baking powder, and salt. Beat into sugar mixture until smooth.

Spread batter in loaf pans. Cut through batter several times with a knife to break large air bubbles. Bake 5-70 minutes or until toothpick inserted in center comes out clean. Allow cake to rest for 15 minutes, then carefully using a butter knife, release cakes from the sides of the pans. Remove from pans and cool right side up on rack.

Cook completely, slice and enjoy. Store any remaining cake in plastic wrap.

MY NOTES:

It’s delicious. I tried a piece without anything on it. I’m a little amazed that all the butter got absorbed.  The baking time is accurate. It’s a fine line to make sure the center is no longer doughy and not cooking it too long and making it dry. I try to err on the side of making sure it’s done.

I found this recipe on the sugar sack and cut it out. Note: if you would like to bake it, and don’t want to buy the lemon extract and almond extract let me know. I will share. If I remember, the lemon extract was not cheap . . . but neither is a pound of butter and eight eggs.

One final thought - substituting unsalted butter and using salted butter, which I did, does not make a difference. They suggest using less salt with regular butter. The computer has more information on the subject.

ENJOY.

 

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