Wonderful Buttery Moist Pound Cake!
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 236.59 ml butter, softened (no substitutes!)
- 473.18 ml sugar
- 709.77 ml flour
- 6 eggs, room temperature
- 236.59 ml half-and-half cream, warmed
- 9.85 ml baking powder
- 2.46 ml baking soda
- 29.58 ml fresh lemon juice
- 78.78 ml sugar (or to taste)
- 118.29 ml chopped almonds (or other nuts)
directions
- Set oven to 350 degrees.
- Grease a large springform pan (do not use a Bundt or tube pan!).
- In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
- Add in the flour and beat until combined (mixture will be thick and coarse).
- Add in eggs (one at a time) mixing well after each addition.
- In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
- In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
- Add the lemon juice/baking soda mix to the batter; mix until combined.
- Pour the batter into prepare greased springform pan.
- Combine the 1/3 cup sugar with the chopped nuts.
- Sprinkle on top of cake.
- Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
- Cool the cake completely in the pan before removing.
- Delicious!
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Reviews
-
I'm always game for a new pound cake recipe; this one is great ~ the preparation was a little unusual but probably makes for consistent results (ie: it rose up nicely!). I am very glad that I used a springform as directed, it would definitely have spilled over the edge of my tube pan. Thank you for another sure thing;)