Never-Fail Pound Cake

Name: Never-Fail Pound Cake
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Berries, for garnish; 118 milliliters (1 stick) butter, softened; 710 milliliters cake flour; 5 eggs; 2 teaspoons lemon extract; 237 milliliters milk; 710 milliliters sugar; 12 servings Vanilla ice cream

Never-Fail Pound Cake might be just the dessert you are searching for. This recipe serves 12. One serving contains 550 calories, 9g of protein, and 18g of fat. Head to the store and pick up lemon extract, milk, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes.

Instructions

Special equipment: a 10-inch bundt pan, greased and floured

Equipment you will use

Kugelhopf Pan

In a large bowl, using a mixer, combine the butter and sugar until creamy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Blender

Bowl

Add the eggs, 1 at a time, beating well after each addition.

Ingredients you will need

Egg

Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan.

Ingredients you will need

Lemon Extract

All Purpose Flour

Milk

Equipment you will use

Frying Pan

Place the pan in a cold oven and set the oven temperature to 325 degrees F.

Equipment you will use

Oven

Frying Pan

Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more.

Equipment you will use

Oven

Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.

Equipment you will use

Wire Rack

Frying Pan

Equipment

Ingredients

Servings:

12servings

Berries, for garnish 118milliliters

(1 stick) butter, softened 710milliliters

cake flour 5

eggs 2teaspoons

lemon extract 237milliliters

milk 710milliliters

sugar 12servings

Vanilla ice cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Dessert can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.