George Washington Pound Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is really a wonderful cake. It’s quite sweet but otherwise nearly perfect. Plain as it is, it’s too good for a frosting or anything more than maybe a little ice cream, or some butter and jam on a slice that is toasted under a broiler. Originally this called for a 1/2 teaspoon each of vanilla and almond extracts, but I prefer it with only vanilla. Other flavors may be used, too. To make a lemon pound cake, eliminate the vanilla and use 1 tablespoon of fresh lemon juice and the grated zest of 1 lemon. Ingredients:
1/2 lb butter, softened |
2 cups sugar |
5 large eggs, room temperature |
2 cups cake flour, unsifted |
1 teaspoon vanilla extract |
1 pinch salt |
Directions:
1. Thoroughly grease and flour a 12-cup Bundt or tube pan, then shake out excess flour. Heat oven to 350 degrees.
2. Beat butter and sugar until light and fluffy, about three minutes in a stand mixer or more with a handheld mixer. Scrape down sides of the bowl once or twice. Add eggs one at a time, beating well about 30 seconds after each egg. In between additions of egg, scrape down sides of bowl to ensure thorough mixing of ingredients.
3. Fold in cake flour. Add vanilla and salt. Pour mixture into prepared pan and bake 35 to 40 minutes, or just until a wooden toothpick inserted in the center comes out clean.
4. Cool the cake in the pan for about 10 minutes. Run a table knife around the edges to loosen them as needed. Then turn the cake out on a rack to cool completely.
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