PASTEL POUND CAKE

9
Bea L.

By
@BeachChic

What a beautiful cake for the summertime, Christmastime, Easter or anytime.

I found this recipe in an old Southern Living magazine and just had to try it. I'm so glad I did because it's not only pretty but so tasty, too. Definitely a keeper recipe for me.

Rating:

★★★★★ 1 vote

Comments:
Serves:
one 10 inch cake
Method:
Bake

Ingredients

  • 2 1/2 stick
    butter, softened
  • 2 1/2 c
    granulated sugar
  • 5 large
    eggs
  • 1 1/2 tsp
    vanilla extract
  • 1 tsp
    lemon extract*
  • 4 1/2 c
    all purpose flour
  • 1 1/2 Tbsp
    baking powder
  • 1/2 tsp
    salt
  • 1 1/2 c
    milk (i use 1%)
  • 8-10
    drops red food coloring
  • 6-8
    drops green food coloring
  • 4-6
    drops yellow food coloring
  • ·
    * i perfer using almond instead of lemon extract

How to Make PASTEL POUND CAKE

Step-by-Step

  1. BEAT butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in vanilla and lemon extracts.
  2. COMBINE flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
  3. Grease well and then dust with flour a 10" tube pan.
  4. DIVIDE batter into 3 portions. Tint each a different color, beating each portion at low speed just until blended. Pour "PINK" batter into a greased and floured 10" tube pan. Now Spoon "GREEN" batter over the pink and "YELLOW" batter over the green. This step is very important. You ask why? I don't know but that's what the recipe stated.
  5. BAKE at 325 degrees in a preheated oven for approximately 1 hour and 15 to 30 minutes. Cool in pan on a wire rack for 10 minutes; remove from pan and cool completely on rack. I bake mine for the 1 hour and 30 minutes.

Printable Recipe Card

About PASTEL POUND CAKE

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American




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