Pound Cake Ring Recipe

Ingredients

• 1 pound butter, softened
• 3 cups sugar
• 6 eggs
• 1/2 cup plus 1 tablespoon milk
• 1 tablespoon lemon juice
• 1-1/2 teaspoon vanilla extract
• 1 teaspoon grated lemon peel
• 1/2 teaspoon lemon extract
• 4 cups cake flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• Confectioners' sugar, fresh peaches, blackberries and mint, optional

Directions

• In a bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the milk, lemon juice, vanilla, lemon peel and extract. Combine the flour, salt and baking soda; add to creamed mixture alternately with milk mixture and mix well.
• Pour 4-1/2 cups of batter into a greased and floured 10-in. fluted tube pan. (Use the remaining batter to prepare a second pound cake or one of the other cakes on this page.) Bake at 350° for 15 minutes. Reduce heat to 325°; bake 45 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. If desired, dust with confectioners' sugar and garnish with fruit and mint. Yield: 2 cakes (9 cups batter).

Recipes with Base Mix: Marble Loaf Cake

Pound Cake Ring published in Quick Cooking May/June 2002, p33