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Library Poundcake Recipe

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This recipe for Library Poundcake is from The Doherty Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 sticks salted butter softened
3 cups sugar
6 eggs - room temperature
3 cups Swans Down cake flour
1 pint heavy whipping cream
1 tsp each, vanilla, almond, lemon extract

Directions:
Directions:
PREHEAT oven to 325°F.

Butter and lightly flour a 10-inch tube pan or bundt pan (if using a bundt pan, make sure butter and flour completely coat indentations from designs so cake won’t stick in them).

In large mixing bowl, cream butter then gradually add sugar beating on medium speed until creamy. Add eggs, one at a time, beating just until blended after each addition. Mix vanilla, almond and lemon extract into heavy whipping cream. Add Swans Down Cake Flour and heavy whipping cream alternately beating on low speed until just blended as over beating will yield a dry and heavy cake. Pour into prepared pan.

BAKE approx. 1 hour and 15-30 minutes or until a long tester inserted in center of cake comes out completely clean. Cool in pan on wire rack 15-20 minutes. Remove from pan, and cool completely on wire rack.

Personal Notes:
Personal Notes:
This beauty came to me through a co-worker at the library. It's the most delicious dessert of all time.

 

 

 

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