Monday, April 21, 2014

Pound Cake

I hope everyone had a great weekend! The Easter bunny made his way to our house. Of all the things to forget, our Easter bunny forgot jelly beans. He did remember to bring the edible grass which is very popular. My favorite part is visiting with family members. I think my husband's favorite part is dessert. Lately, he has been requesting lemon desserts so it is definitely Spring. I would have to say pound cake is one of my favorite desserts especially this recipe.
 Pound Cake
2 sticks (16 oz.) unsalted butter
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup milk 1 Tbsp vanilla extract

  1. Preheat oven to 350 degrees F.
  2. With nonstick cooking spray, grease a bread pan. 
  3. In a mixer, cream the butter and shortening together.
  4. Add 1 cup at a time of the sugar. 
  5. Add one egg at a time. Mix until just incorporated.
  6. In a medium bowl,  whisk together the flour, salt, and baking powder. 
  7. Add 1 cup of the flour mixture to the butter mixture followed by 1/3 cup of the milk.
  8. Continue to alternate adding the flour mixture then some of the milk until combined.
  9. Mix in the vanilla extract. Mix until incorporated.
  10. Pour the batter into the greased bread pan. 
  11. Bake for 1 hour until a toothpick inserted in the center comes out clean.
Recipe adapted from Paula Deen.

Two years ago..................................I made Breakfast Bruschetta.
Did you already know......................
-Pound cake originated from Northern Europe.
-The original pound cake did not have any livening agents. 
-Pound cake was an easy recipe to remember even for those who couldn't read recipes.

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