Monday, September 21, 2015

The Best Pound Cake from Kay Holcombe

The Best Pound Cake

Rich, dense and so yummy, try this recipe when you want to forget your diet. Kay brought this to the September Historical League meeting. It was enjoyed!

1 cup unsalted butter, room temperature
16 ounces cream cheese, room temperature
3 cups sugar
6 eggs
3 cups flour, sifted
1/4 teaspoon baking soda
1 tablespoon vanilla
1 teaspoon almond extract or 2 teaspoons lemon extract

Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan.
In the bowl of an electric mixer, cream butter and cream cheese. Gradually add sugar and beat until light and fluffy.
Mix in eggs, one at a time, blending after each addition.
Mix in flour, baking soda and extracts.
Spoon into prepared pan and bake on the center rack of oven until toothpick inserted in cake center comes out clean, about 1 hour.
Cool in the pan 15 minutes, run knife along pan edges, and invert onto cooling rack.
Serves 14-16.
Serve with Raspberry Sauce and Sweetened Cream.