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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This pound cake is lighter and slightly sweeter than the traditional pound cake. This recipe makes a flavorful, moist cake- wins all votes for flavor, texture, appearance, and general delectability. (Recipe from The Perfect Cake by Susan Purdy) **Can be wrapped airtight and stored at room temp. for a week, or refrigerated for several weeks** Ingredients:
2 cups unsifted cake flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup unsalted butter, at room temperature |
1 2/3 cups sugar |
5 large eggs, at room temperature |
2 teaspoons vanilla |
Directions:
1. Preheat oven to 325* (F).
2. Spread solid shortening on bottom and sides of 9x5x3 inch loaf pan, or 9-inch tube pan.
3. Dust evenly with flour; tap out excess.
4. Set prepared pan aside.
5. Sift together flour, salt, and baking powder.
6. In a mixing bowl, beat butter until soft and fluffy.
7. Gradually add sugar and beat until very light and creamy.
8. Add the eggs, one at a time, beating well after each addition.
9. Beat in vanilla.
10. By hand or on low speed, gradually stir in flour mixture- blend well.
11. Pour batter into prepared pan and bake in preheated oven for 1 hour and 15-20 minutes for loaf pan (40-45 mins. for tube pan), or until toothpick comes out clean.
12. Cool the cake in its pan on a wire rack for 20 minutes.
13. Slide a knife around the edges to loosen the cake from pan.
14. Remove cake from pan, flip up-right, and cool completely on wire rack.
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