Pound Cake should be in every cooks repertoire. You can eat it without any frosting or sauce; it is a nice clean, slightly lemon flavor. Or, you can sauce it up in any of many ways; we will look at some of those after getting the recipe under control.
Cheryl is Marlys’s cousin; I remember when she was visiting, and on the spur of the moment decided to make this cake for us. It is so simple that she had it memorized.
Cheryl’s Pound Cake
- 3/4 lb. butter
- 1 lb. powdered sugar
- 6 eggs
- 1 lb. cake flour– powdered sugar box full
- 1 teaspoon vanilla
- 2 teaspoons lemon extract
- 1 1/2 cup granulated sugar
- 3/4 cup water
- 1/4 lb. butter
- 1 teaspoon vanilla
Cream together 3/4 lb. butter and powdered sugar. Add eggs, alternating with cake flour. Beat very well with electric mixer. Add 1 teaspoon vanilla and lemon extract. Beat very well.
Pour into angel food cake pan which has been greased and floured.Bake 325 degrees for 1 hour. Last 5 minutes, make the glaze.
Glaze Mix together granulated sugar and water. Boil for 5 minutes, not stirring. Remove from heat and add 1/4 lb. butter and 1 teaspoon vanilla.
As soon as cake is removed from oven, poke with a knife all over top and then pour the glaze mixture carefully over cake so it can be absorbed. Leave cake in pan to cool.
The first time I made the cake, I really made a mess around the kitchen. When you add dry ingredients to the stand mixer, it tends to throw some of the dry ingredient out; so I had powdered sugar and cake flour all over the mixer, the counter, the floor, and myself. I tried to do like most recipes say, and add less than 1/2 cup at a time. So, I had to identify how to avoid the mess.
I found the 10 inch tube pan needs to have one of the shelves in the oven removed in order to fit. So start, before you heat up the oven, by removing one shelf and making certain the remaining shelf is low enough that the tube pan will fit. It makes you crazy to have a hot oven shelf in your hands and no place to put it.
Since we are not adding all the dry ingredients at once, I dump the sugar into a medium bowl, and then fill the sugar box with the cake flour to measure it. It can stay in the box until we finish getting the powdered sugar incorporated with the butter. Then, I dump the box again into the now empty bowl.
So the trick to adding dry ingredients to the stand mixer is to get them onto the bottom of the mixer under the moist ingredients that are in the mixer. First, I creamed the butter until it was soft enough that it was coating the sides of the mixer bowl. Then I started adding the sugar; I stop the mixer and lift the beater out, then I put somewhere between 1/4 and 1/2 cup of sugar in the bottom of the mixer bowl and cover it by scraping down the sides of the bowl and cleaning off the beater. Now that it is covered, it doesn’t fly out of the bowl when the mixer is started. I continue to use this technique until the sugar is all added to the butter. Then, I use the same technique when adding the eggs and flour. Voila, no big mess.
The first attempt at this recipe came out much drier than I had hoped. The glaze is the moisture in the finished cake, and you need to get it all through the cake. I think one mistake I made was interpreting the word ‘pour’ too literally. I poured the glaze on the cake after punching the holes in it; that was too fast, and much of the glaze ran off the top of the cake and down the side between the pan and the cake. So the second attempt, I used a gravy ladle to put the glaze on the cake slowly enough that more got into the cake. Then, I learned from my daughters that Marlys never used a single recipe of glaze, but alway doubled the recipe; I tried that, and I think the cake is fairly moist; it still needs to get more glaze down to the very bottom. So, double the glaze recipe, and take the glazing of the cake very slow. Make certain the knife cuts go all the way to the bottom of the pan.
Now, about the possibilities for saucing the cake. As I said, it really doesn’t need any sauce; it is good as it comes. But, there are opportunities here. One sauce I could recommend is the Rum Sauce. But for this time of year, as strawberries are just coming into season, I think the Strawberry Sauce is the way to go. And to make it extra special, you might want to add Creme Chantilly on the side.