Pound Cake (Emma Lynn's)
Yield
8 servingsPrep
10 minCook
90 minReady
100 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
cake flour
|
|
| 2 | sticks |
butter
|
|
| 3 | cups |
sugar
granulated |
|
| 6 | large |
eggs
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
vanilla extract
or lemon extract |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
cake flour
|
|
| 226 | g |
butter
|
|
| 7.1E+2 | ml |
sugar
granulated |
|
| 6 | large |
eggs
|
|
| 237 | ml |
heavy whipping cream
|
|
| 5 | ml |
vanilla extract
or lemon extract |
|
Directions
Sift flour once in medium bowl; set aside.
In large bowl, cream butter until light yellow and smooth.
Add sugar and beat again.
Beat in eggs, one at a time.
Beat well after each addition.
Pour in about 2 cups of the flour, beat.
Beat in remainder of cake flour.
Pour batter into greased and floured tube pan.
Bake about 1½ hours at 350℉ (180℃) F; use a cake tester to test for doneness.
Cool for 15 minutes on cake rack before turning out to cool thoroughly.
Makes 1 10-inch pound cake.
