This pound cake recipe is designed to be the base of our April Fool's Day recipe, Grilled Pound Cake Sandwiches, where you'll find a lemon cream cheese icing for the centre.
- Portion size 16 servings
- Credits : Canadian Living Magazine: April 2008
- 1 cup unsalted butter softened
- 1 1/2 cup granulated sugar
- 5 eggs
- 2 tablespoons milk
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 2 cups sifted cake-and-pastry flour
MethodIn large bowl, beat butter until light and fluffy; beat in sugar until combined. Beat in eggs, 1 at a time and beating each for 1 minute.
Beat in milk, lemon juice and salt. Stir in flour until no longer streaky. Scrape into parchment paper–lined 9- x 5-inch (2 L) loaf pan, smoothing top.
Bake in centre of 325°F (160°C) oven for about 1-1/4 hours or until cake tester inserted in centre comes out clean.
Let cool in pan on rack for 30 minutes. Turn out, right side up, onto rack; let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Nutritional facts Per serving: about
- Sodium 93 mg
- Protein 3 g
- Calories 247.0
- Total fat 13 g
- Cholesterol 89 mg
- Saturated fat 8 g
- Total carbohydrate 30 g
- Iron 9.0
- Folate 10.0
- Calcium 1.0
- Vitamin A 10.0