Virginia Pound Cake with Glaze
Yield
1 cakePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 1 | cup |
margarine
softened |
|
| 1 ½ | cups |
sugar
|
|
| 5 | large |
eggs
|
|
| 2 | cups |
cake flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| Glaze | |||
| 1 | tablespoon |
butter
|
|
| 1 | cup |
powdered sugar
|
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 237 | ml |
margarine
softened |
|
| 355 | ml |
sugar
|
|
| 5 | large |
eggs
|
|
| 473 | ml |
cake flour
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| Glaze | |||
| 15 | ml |
butter
|
|
| 237 | ml |
powdered sugar
|
|
| 3E+1 | ml |
lemon juice
|
|
Directions
Beat butter and margarine until fluffy.
Gradually add sugar and beat slowly for 5 minutes.
Add eggs one at a time, beating well after each egg.
Gradually beat in cake flour and add flavorings and blend.
Bake in preheated 300℉ (150℃). oven for 1 hour.
For the glaze, melt butter, stir in sugar and add the lemon juice.
Bring to a boil then immediately pour over the warm cake.
Punch holes in the cake before pouring on the glaze.
