Pound Cake

This is the pound cake recipe I used for my Pampered Chef Party. I have had quite a few requests for the recipe since then. I cannot stress the importance of following these directions and having everything at room temperature when you start, enough.

Pound Cake

1 cup butter at room temperature
4 large eggs at room temperature
1 cup superfine sugar (this can be done by processing the sugar in your food processor for 1 minute)
2 teaspoons vanilla
1 3/4 cup cake flour
2 teaspoons baking powder
zest of an orange or a lemon (optional, in my opinion it depends on how you are serving the cake)

I start this recipe by setting out the eggs and the butter the night before I will bake the cake.

Pre-heat oven to 350 degrees. Mix the baking powder and the flour together.
Mix the butter and sugar, with an electric mixer or hand mixer, until the mixture is creamy and smooth. You will notice a change in color and texture to the mixture when it is ready for the eggs. It should be a lighter color and very fluffy in texture. Add one egg at a time, mixing thouroghly after each egg is added. Stir in vanilla and zest if desired. ( I like to use a dash of almond extract as an alternative to the zest, especially when serving with cherries or apples.)

Add the flour mixture and stir in by hand until the flour is just mixed in. Don’t stir this mixture too much.

Pour batter into a greased loaf pan. (I may be biased but mine always turns out better when I use stoneware).

Bake for 50 – 60 minutes until a skewer stuck in the middle comes out clean.

Published by Stephany Riley Hoffelt

If you want to read more about me, it's on the website www.domestic-medicine.com

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