Butter Pound Cake
3 1/2 cflour
1 tspbaking powder
1 cor 2 sticks butter, softened
2 1/2 csugar
1 1/2 tspvanilla extract
·*this would be great with some fresh fruit, such as cut up strawberries, blueberries or raspberries
2 cconfectioner's sugar
·juice of one orange
How to Make Butter Pound Cake
- Preheat oven to 300 degrees. Coat a 12-cup Bundt pan with nonstick cooking spray; set aside. (Please note the oven temperature and the size of the Bundt pan. Many Bundt pans are not 12 cups, but actually 10 cups. You can determine how many cups your pan is by using a measuring cup and filling the pan up just a few inches from the top. If it's to the brim and you've only used 10 cups of water, then it is 10 cups. My recommendation would be to either put less batter in the pan if you have a 10 cup bundt pan and make cupcakes with the left overs or divide the batter between two small loaf pans and that's what I did.)
- Sift together flour and baking powder in a medium bowl; set aside. (Tip: This step of sifting should not be overlooked. Sifting helps to make a smooth, silky, uniform batter.)
- Beat softened butter in a large bowl with an electric mixer at medium speed until light and fluffy. Gradually beat in sugar. Add eggs, one at a time, beating well after each addition; beat in vanilla. ( Tip: It is important to gradually add the sugar and beating after each addition. The same for the eggs, add an egg then beat and repeat with each of the five eggs.)
- Add half the flour mixture and beat to mix well; beat in milk. Beat in remaining flour.
(TIp: It is very important, not to add all the flour at once. This makes the batter pasty and hard to work with. Add 1/2 of the flour, beat to a nice smooth consistency, then add the remaining flour and then add the milk. The batter will be as smooth as silk, and easy to pour.)
- Simple Glaze: Mix the juice from 1 orange with 2 cups of confectioner's sugar. Drizzle over the cake while warm.