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Rich, Heavy Poundcake to Die For
The most perfect poundcake imaginable |
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one pound butter (not margarine)
one 8-oz. package cream cheese
3 cups granulated suger
1 teaspoon lemon extract
6 eggs
3 cups cake flour (measure before sifting, then sift to remove any lumps)
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Have all ingredients at room temperature. Grease and flour a standard tube pan; preheat oven to 375 degrees.
In large electric mixer bowl, beat cream cheese and butter together till well blended; gradually beat in sugar, then lemon extract. Beat in eggs, one at a time, using a high speed, then once all eggs are added beat at high speed 4 to 5 minutes, scraping bowl constantly, to achieve high volume.
With mixer running at lowest speed, add sifted cake flour, one half cup at a time, and blend in thoroughly. Batter will be very stiff.
Spoon batter into greased and floured tube pan, making sure there are no air pockets. Smooth surface of batter. Bake at 375 degrees till a toothpick inserted in center comes out clean; an hour or more is usually necessary.
Cool in pan ten minutes, then remove sides of pan but not tube and bottom. Let cake cool on rack, with bottom and tube still attached, till nearly room temperature, then remove from tube and bottom.
While still slightly warm, place on cake plate and cover with dome. Mist that forms on inside of dome will disappear overnight and return as moisture to the cake. Always bake this at least one day before serving--two days is ideal. Serve plain in thin slices. Perfect for a formal stand-up gathering, served along with other finger foods--nuts, grapes, etc.
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Preparation Time: 30 min |
Serves: 20 |
| Recipe Origin: United States |
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Submitted by: |
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James Zemboy
Michigan
United States |
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| This recipe has been viewed 3013 times. |
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