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).
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
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.