Sharon's Recipes

DECEMBER: My Favorite Pound Cake


3 sticks of butter
3 cups of sugar
5 eggs
2 tsp. vanilla
3 & 1/3 cups cake flour, sifted
1/2 tsp baking powder
1 T. lemon zest
1 c. buttermilk

Preheat oven to 300. Butter and flour a 10″ tube pan.

Combine the butter and 3 cups of sugar in the bowl of a standing mixer. Beat til light and fluffy.

Add the eggs, one at a time. Beat well. Add the vanilla

Mix together the flour, baking powder and zest. Add alternately with the buttermilk, scraping the bowl and beating 20 seconds between additions. Then beat one minute.

Put batter into the pan and bake 2 hours or til golden. Remove to cooling rack

For a really lemony cake heat 1/4 cup of fresh lemon juice with 1/3 cup of sugar. Cook til sugar is dissolved. Remove cake from pan, pierce with toothpick and brush over surface. Let cool completely.


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