Sunday, February 21, 2010

Perfect Pound Cake

This Perfect Pound Cake recipe comes straight from my Foodie To-Do list (my collection on the sidebar ----> of links to recipes from other food blogs that I can't wait to make).

Perfect Pound Cake

In addition to giving me an excuse to practice my cake-removal-from-bundt-pan technique, this recipe gave me a chance to break out my secret butter extract. Yes, it has 3 sticks of butter AND some butter extract. That's the one and only Pioneer Woman for ya!

I know you're dying to know how I came to have a secret bottle of butter extract. It came inside the big supply kit I bought for my cake decorating class, and I hid it in a bag on an out-of-the-way top shelf, never thinking I'd have a use for it. Oh, the stigma of butter extract. Glad I finally had a chance to let it see the light of day.

This cake was indeed perfect, although next time I'll grate in some lemon zest. I brought it to a dinner party and it was devoured with the highest praise. A really simple, classy dessert that's perfect for a rustic picnic or elegant high tea. I love that kind of versatility.

Perfect Pound Cake
Adapted from The Pioneer Woman Cooks
Printable Recipe

3 sticks Butter, room temperature
3 cups Sugar
5 whole Eggs
1 teaspoon butter extract/flavoring
2 teaspoons lemon extract/flavoring
3 cups All-purpose Flour
1 cup Sprite, 7-UP, Or Sierra Mist

1. Preheat oven to 325F.

2. In the bowl of a stand mixer (or a large bowl with a handheld mixer), cream butter until smooth. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well.

3. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.

4. Pour into a well-greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.

5. Remove cake from oven. Allow to cool in the pan for at least 30 minutes. Invert pan onto cake stand or serving dish until cake drops out.

14 comments:

grace said...

the first and only word that comes to mind as a descriptor for this cake is FLAWLESS. bravo. now, where can i get my hands on some butter extract... :)

andi said...

oh amy~this is plainly magnificent!
such comfort food; and, so beautifully removed from the bundt pan! must be all that buttah...
a little ice cream, hot fudge and i'm good to go!!!

Megan said...

I'd say you have your method for removing cake from your bundt pan perfected. Not a flaw in sight!

Now... butter extract -- I've never heard of it before now. Do you think it made a huge difference in addition to the 3 sticks of butter in the cake? Does it smell like butter? Ha. I'm so curious.

Maria said...

It has to be perfect with all of that butter:)

Elisabeth said...

Ohhh! This recipe has been in my "recipes" file for about 3 months and I haven't made it yet. I need to get on this - it looks amazing!

steph said...

This is on my "to bake" list too! I need to buy some Sprite and try this soon! Looks great.

Brisbane Baker said...

What a perfect cake!!

I've never heard of butter extract before, didn't know that there was a such thing!?

Also congrats on being foodgawker worthy :D

Mrs Erg├╝l said...

Carbonated drinks in a cake? That is a first for me! But from the look of it, I think the perfect pound cake got the perfect name!

Amy (Sing For Your Supper) said...

Your cake looks totally perfect!! It's hard to beat a good 'ol fashioned pound cake!

-Amy
www.singforyoursupperblog.com

Ina said...

Indeed perfect! This picture is really mouth-watering ...

Diana's Cocina said...

Looks perfect.

Megan said...

This turned out perfectly! Of course, with three sticks of butter, how could eat turn out any less than scrumptious? ;)

Jackie said...

Hi Amy

How much grated lemon zest would you suggest using in this recipe.

Amy I. said...

Hi Jackie, thanks for your question. I'd probably zest about half a lemon or maybe a little less. Just do it according to your tastes- if you're a lemon lover, go all out, if you like a subtler flavor, just use a little or none at all. Good luck and enjoy!

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