Traditional Poundcake

[Guest guest]

Traditional Poundcake

 

For 9-inch by 5-inch loaf pan or three mini loaf pans

 

1/2 pound unsalted butter

1 2/3 cups sugar

5 eggs

1 tablespoon vanilla

2 cups sifted unbleached all-purpose flour

1/4 teaspoon salt

1 teaspoon fresh lemon juice

Whipped cream and seasonal berries, for garnish

 

Preheat oven to 350 degrees. Butter and flour bottom of pan. Cream butter and

sugar in a standing mixer or hand held mixer. Add eggs one at a time. Add

vanilla, then flour, salt and lemon juice. Pour into prepared pans and bake 1

1/4 to 1 1/2 hours (50 minutes for mini pans) or until a toothpick comes out

clean. Cool in the pan for 5 minutes before taking out. Garnish with whipped

cream and berries.for mini pans) or until a toothpick comes out clean. Cool in

the pan for five minutes before taking out. Garnish with whipped cream and

berries.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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My Special Thought To You:

Success Is Getting What You Want--Happiness Is Liking What You Get!