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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 32 |
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I use half of the batter from this recipe to bake an old-fashioned-tasting pound cake sprinkled with powdered sugar, writes Joan. The other half can be used in one of the terrific treatments that follow. Ingredients:
1 pound butter, softened |
3 cups sugar |
6 eggs |
1/2 cup plus 1 tablespoon milk |
1 tablespoon lemon juice |
1-1/2 teaspoon vanilla extract |
1 teaspoon grated lemon peel |
1/2 teaspoon lemon extract |
4 cups cake flour |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
confectioners' sugar, fresh peaches, blackberries and mint, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the milk, lemon juice, vanilla, lemon peel and extract. Combine the flour, salt and baking soda; add to creamed mixture alternately with milk mixture, beating well after each addition.
2. Pour 4-1/2 cups of batter into a greased and floured 10-in. fluted tube pan. (Use the remaining batter to prepare a second pound cake.)
3. Bake at 350° for 15 minutes. Reduce heat to 325°; bake 45 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar and garnish with fruit and mint if desired. Yield: 2 cakes (9 cups batter).
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