Margaret's old Fashioned Pound Cake
Prep time:20 min.
Bake time:350 degrees F at 1hour and 20 min. or until toothpick comes out clean
Serves: 3 loaf pans or 1 loaf pan and a bundt ( 36 slices )
Ingredients:
3 sticks of butter
8 eggs
2 c. granulated sugar
1 tsp. vanilla ext.
1 tsp, almond ext.
1/2c. sour cream
1c. milk
4 tsp. baking powder
1 tsp. salt
*icing sugar to sprinkle the finished cake with some sliced and toasted almonds.
Directions:
In a stand-mixer add softened butter with the 2 cups of granulated sugar and beat for a good 6-8 minutes. You want the butter & sugar light and fluffy .
Add the 8 eggs to the poundcake batter one at a time making sure each one is well incorperated before you add the next egg in. If the eggs are added too fast they will curdle the butter.
Add sour cream into the poundcake batter mixture and mix well, Sourcream makes this cake a little lighter and gives it a tangyness. (to me that's the secret to this recipe!)
Add the extracts to the poundcake batter and continue to mix.
Add the dry ingredients a little at a time alternating with the milk to the batter until well incorperated. Remember to use the spatula to scrape down the sides of the mixing bowl inbetween mixing the poundcake batter.
Butter&flour 3 loaf pans or use a bundt pan and a loaf pan for the pound cake. Add the poundcake batter to each of the prepared pans 3/4 ways full.
Place in a heated oven (temp is 325 degrees F.)
Bake for 1 hr 20 min. hours or until the toothpick comes out clean.
When the pound cakes are cooled turn them out onto a platter and top with a dusting of icingsugar and some toasted almonds.
The batter to this poundcake you could eat with a spoon!! Although I wouldn't reccomend it!
All in all it's a very creamy buttery recipe!!
This recipe was given to me by a dear friend who has had this recipe for many years, and was kind enough to share it with me. Of course she is going to get some of this buttery pound cake when I go and visit her really soon!
コメント