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Pound Cake Ring

"I use half of the batter from this recipe to bake an old-fashioned-tasting pound cake sprinkled with powdered sugar," writes Joan. The other half can be used in one of the terrific treatments that follow.
  • Total Time
    Prep: 15 min. Bake: 1 hour + cooling
  • Makes
    2 cakes (9 cups batter)

Ingredients

  • 1 pound butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 1/2 cup plus 1 tablespoon whole milk
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • 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

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine milk, lemon juice, vanilla, lemon zest and extract. Combine flour, salt and baking soda; add to creamed mixture alternately with milk mixture, beating well after each addition.
  • 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.)
  • Bake 15 minutes. Reduce heat to 325°; bake 45 minutes longer or until a toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar and garnish with fruit and mint if desired.
Nutrition Facts
1 piece: 253 calories, 13g fat (8g saturated fat), 71mg cholesterol, 153mg sodium, 32g carbohydrate (19g sugars, 0 fiber), 3g protein.

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