Pound Cake

Recipe Link: https://www.pillsbury.com/recipes/lemon-pound-cake/cc1b6d6b-9dcb-4a98-a3dd-3e498e9a6d38

On my last post, I talked about making a lamb pound cake for Easter. The recipe can be found above except I substituted a teaspoon of lemon extract and a teaspoon of anise extract for the tablespoon of lemon juice. I also ignored the glaze recipe in favor of buttercream icing for the lamb design. I made that recipe again for my family but as a normal un-iced loaf pound cake. The process is rather simple but it requires a lot of inactive time.

After making a lemon anise pound cake, I decided to experiment with other flavors. Instead of the lemon and anise flavorings, I put coffee, caramel extract and cinnamon into a pound cake, and it turned out great. With most pound cakes, the heels will generally be dryer, as there’s more crust than cake.

After these baking experiments, I divided the pound cake recipe into three steps. The first is to cream the butter and sugar together. This can be done by hand or with a paddle on an electric mixture.

The second step is the most creative one. Add the eggs and flavorings of your choice, then mix the ingredients together. This is the best step because you can just grab spices and flavorings from your cabinet and see what you come up with.

3 eggs, a teaspoon of cinnamon, a teaspoon of caramel extract, and a tablespoon of coffee

The final step is to throw the rest of the ingredients in and mix until everything is well combined. The hardest part about making pound cakes comes after this step. The cakes I’ve made have to cook for at least an hour, usually longer. Then, they have to cool in the pain for 10 minutes and on a wire rack for two hours.

So, if you choose to make a pound cake, make sure you do it on a day where you can stay home. Watch a movie while it’s baking or cooling or work on that household project you’ve been meaning to do. Then reward yourself with a slice of that delicious pound cake.

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