Making a delicious pound
cake brings magic to a gathering. An old fashioned cake that carries a buttery flavor is always welcome, especially if it is infused with lemon, almond, vanilla or rum. Serve it with slices of fresh strawberries or peaches and topped with a dollop of whipped cream and you could not get any closer to heaven.
It is hard to pinpoint which flavor is the best. A moist lemon pound cake in our family is referred to as granddaddy’s pound cake. He loved this cake and he experimented with this recipe over the years. He was funny and particular about his cake. If you were to have a slice of it, first you would have to find it. Not that he was trying to hide it, but rather he wanted to keep it fresh. So he would move it to either his bedroom, living room, den or wherever he felt it was the coolest room of the house. Needless to say, we spent hours at the dining room table eating his cake, drinking coffee, talking and laughing.
Bless you Granddaddy for the wonderful memories and the lasting legacy.
It is hard to pinpoint which flavor is the best. A moist lemon pound cake in our family is referred to as granddaddy’s pound cake. He loved this cake and he experimented with this recipe over the years. He was funny and particular about his cake. If you were to have a slice of it, first you would have to find it. Not that he was trying to hide it, but rather he wanted to keep it fresh. So he would move it to either his bedroom, living room, den or wherever he felt it was the coolest room of the house. Needless to say, we spent hours at the dining room table eating his cake, drinking coffee, talking and laughing.
Bless you Granddaddy for the wonderful memories and the lasting legacy.
Lemon-Lime Pound Cake
Ingredients
Ingredients
1 cup margarine, softened
1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups all-purpose flour (sifted) mixed with 1 teaspoon baking soda and ½ teaspoon salt.
1 cup milk
2 teaspoons lemon extract
zest of one lime1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups all-purpose flour (sifted) mixed with 1 teaspoon baking soda and ½ teaspoon salt.
1 cup milk
2 teaspoons lemon extract
2 limes for juicing
Procedure:
Preheat oven to 300F.
Place margarine in the bowl of an electric mixer and beat until creamy. Gradually add the oil, and mix until very smooth. Next, add sugar slowly, mix for about 7 minutes scraping the sides of the bowl every so often. Add the eggs one at a time, and mix well. Set mixer on a slow speed and add 1 cup of the flour mixture. Mix just until blended. Add 1/2 cup of milk, mix just until blended, then repeat with 1 more cup of flour, 1/2 cup of milk, and the final cup of flour. Add the lemon extract and lime zest at the end, and mix it in gently.
Preheat oven to 300F.
Place margarine in the bowl of an electric mixer and beat until creamy. Gradually add the oil, and mix until very smooth. Next, add sugar slowly, mix for about 7 minutes scraping the sides of the bowl every so often. Add the eggs one at a time, and mix well. Set mixer on a slow speed and add 1 cup of the flour mixture. Mix just until blended. Add 1/2 cup of milk, mix just until blended, then repeat with 1 more cup of flour, 1/2 cup of milk, and the final cup of flour. Add the lemon extract and lime zest at the end, and mix it in gently.
Place cake
batter in a 10 inch well greased bundt pan. Bake it at 300 degrees for 60
minutes. Test for doneness. Remove the cake from the oven, remove from pan
directly onto wire rack and cool completely.
Juice the lemons into a container and add
powdered sugar to taste (1- 1.5 cups). Mix until
smooth. It should be thin and almost clear looking. Brush the cake with the glaze.
Optional: Reserve some of the
glaze and thicken by adding more powdered sugar. Glaze now resembles a thin
paste. Drizzle the top and sides of the cake for a better presentation.
1 comment:
Daddy would be so proud of you, Carlos. This would make tears
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