Homemade Pizza Marguerite
Agua de Jamaica

The Silver Palate Cooks a Bishop's Cake

Half pound of butter, plus 5 eggs, equals a moist delicious poundcake.


Poundcakep sliced cake

 Hey, I've got the recipe so let's get baking.

Poundcakeb ingred

So few ingredients for something so delicious.

Poundcakec add butter 

First the butter goes into the mixing bowl.

Poundcaked add sugar 

Add sugar gradually and

Poundcakee cream butter 


Poundcakef butter sugar creamed

until fluffy. Notice the difference in texture and color once it's beaten?

Poundcakeg sift flour 

Sift the flour and

Poundcakeh add flour 

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. 

Poundcakei add vanilla lemon 

Next, lemon juice and vanilla is added.

Poundcakej add eggs 

Then the eggs, one at a time. You know what I'm going to say next, right. Mixing well after each addition.

Poundcakek batter into pan 

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.  

Poundcakel ready to bake 

Ready for the oven.

Poundcakem hot from oven 

As the cookbook says, Hot From The Oven.

Poundcakeo drizzle glaze

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. 

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Bishop's Cake


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.