I love pound cake because it is good alone and a great supporting role for crushed strawberries or sliced peaches. It makes great cupcakes and takes well to a tart lemon icing. This is a particularly good recipe.
2 sticks butter, softened
3 cups sugar
6 egg yolks
3 cups flour
1/4 teaspoon baking soda
1 cup sour cream
1 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
6 egg whites, stiffly beaten
Preheat oven to 300 degrees.
Cream butter and sugar together. Add egg yolks, one at a time, beating well after each addition. Mix flour and soda together in a separate bowl. Add flour and sour cream alternately to batter. Add extracts and zest and beat until smooth. Fold in beaten egg whites. Pour into ungresed tube pan. Bake approximately an hour and a half.
*Seems to me that a quarter cup of toasted coconut could be used for a change in the traditional taste.
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