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Prep Time: 15 Minutes Cook Time: 80 Minutes |
Ready In: 95 Minutes Servings: 12 |
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We top off our Thanksgiving feast with this mellow, tender cake dressed up with a strawberry topping. Pound cake is a southern tradition, and I'm proud to say I've baked hundreds of them in 83 years. It's a pleasure to share my recipe. -Ruby Williams, Bogalusa, Louisiana Ingredients:
1 cup butter, softened |
1/2 cup shortening |
1 package (3 ounces) cream cheese, softened |
2-1/2 cups sugar |
5 eggs |
3 cups cake flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup buttermilk |
1 teaspoon lemon extract |
1 teaspoon vanilla extract |
strawberry ice cream topping |
sliced fresh strawberries, optional |
Directions:
1. In a large bowl, cream the butter, shortening, cream cheese and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with strawberry topping and fresh strawberries if desired. Yield: 12-16 servings.
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