March 27, 2010

Old-Fashioned Pound Cake

Posted in Desserts at 8:46 pm by Sheila OConnell

This is my favorite cake to eat and to make.

   2 sticks butter, softened
   2 cups sugar
   5 eggs
   2 cups + 1 tbsp sifted cake flour
   2 tsp vanilla
   1 tbsp lemon juice
   1/4 tsp salt

Preheat oven to 350 and position rack in middle of oven.  Using electric mixer, cream butter and sugar until light and fluffy.  Beat in whole eggs, one at a time.  Sift flour before measuring 2 cups + 1 tbsp.  Sift again and add to mixture.  Add vanilla, lemon juice and salt.  Pour into greased and floured tube pan.  Put pan into oven and turn heat down to 325.  Bake for 1 hour or until golden brown on top and cake tester comes out clean.

Let the cake cool in the pan until the pan is cool enough to handle, then run a sharp knife around the edge to loosen the cake, then push the tube pan bottom up and out.  Let the cake cool the rest of the way, then run a sharp knife underneath the cake to loosen it, then slide a couple of metal spatulas or large knives underneath the cake to lift it from the metal bottom and transfer it to a plate.  The top crust will get sticky if you cover it with plastic wrap; use aluminum foil instead and don’t cover it too tightly.

The original recipe called for 2 cups flour and 325, but sometimes a little batter would leak out of the pan and burn on the bottom of the oven.  I started adding the extra 1 tbsp flour and preheating the oven to 350 and it doesn’t leak any more.

I love this cake!  I have other pound cake recipes, but when I make one of them I always wish I made this one instead.


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