Half pound of butter, plus 5 eggs, equals a moist delicious poundcake.
Hey, I've got the recipe so let's get baking.
So few ingredients for something so delicious.
First the butter goes into the mixing bowl.
Add sugar gradually and
until fluffy. Notice the difference in texture and color once it's beaten?
Sift the flour and
add to the butter mixture.
This is where I had a Nathalie Dupree flash back. I remember in her old t.v. shows she would sift flour onto waxed paper, well most of it got onto the paper. Then she added it to the mixer and the beaters would fling the flour all over the place. What a hoot she was.
Next, lemon juice and vanilla is added.
Then the eggs, one at a time. You know what I'm going to say next, right. Mixing well after each addition.
Pour batter into prepared pan. I don't have the bundt pan the recipe calls for, (I'll remedy that this weekend) so I used just a regular ol' cake pan.
Ready for the oven.
As the cookbook says, Hot From The Oven.
The recipe didn't call for a glaze but I couldn't resist.
This is a moist, flavorful poundcake, and it's so stinkin' easy.@@@@@ Now You're Cooking! Export Format
1/2 pound (2 sticks) sweet butter
2 cups granulated sugar
2 cups unbleached all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
5 large eggs
Preheat oven to 350*F Grease and flour a 10-inch bundt pan.
Cream butter and sugar gradually; beat until fluffy.
Sift flour and add to butter mixture. Stir just enough to blend.
Add lemon juice and vanilla; stir well. Add eggs, one at a time, mixing
well after each addition.
Pour batter into the prepared bundt pan. Bake for 1 hour and 15 minutes, or
until a cake tester inserted into the center of the cake comes out clean.
(After about 30 minutes, cover cake closely with aluminum foil.)
When cake is done, cool in it's pan on a cake rack for 10 minutes. Remove
from pan and cool completely.
Notes: The Silver Palate Cookbook
Yield: 10 servings
** Exported from Now You're Cooking! v5.84 **
And that's that.