I bought a new cookbook, Texas Eats by Robb Walsh. I knew it would be a cookbook that my husband would love. It's full of seafood (shrimp and oyster) recipes along with other Texas specialties. There are so many dishes that I would love to be munching on right NOW! But, among all of the main dish recipes, I found a pound cake recipe, Nannie's Pound Cake, that I just had to try.
If you've been reading my blog for a while, you know what a pound cake fanantic I am. I'm always looking for a pound cake recipe that's a little different from the next. This one fits the bill because it uses powdered sugar instead of granulated sugar. It also calls for cake flour instead of all-purpose flour. While I always use my trusty old tube pan for pound cakes, I believe that I could have had success with my Bundt pan since it didn't make as much batter as I'm used to. This cake is light and spongy and perfect as a base for strawberry shortcake.
Nannie's Pound Cake
from Texas Eats by Robb Walsh
1-1/2 cups unsalted butter, at room temperature
1 (1-pound) box confectioners' sugar, sifted
6 eggs, at room temperature
3-1/2 cups cake flour, sifted
1 tsp. vanilla extract
1 tsp. grated lemon zest
Preheat oven to 350 degrees. Butter and flour a 9-or-10-inch Bundt pan.
In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, cream the butter on medium-high speed. Gradually add the sugar and continue to beat for about 1 minute, until light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. On low speed, add the flour and beat until the flour is thoroughly incorporated, then continue to beat for 15 to 30 seconds. Add the vanilla and lemon zest and beat just until combined.
Pour the batter into the prepared pan and smooth the top with a rubber spatula. Gently tape the bottom of the pan on a countertop to remove any bubbles. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, until the top is golden brown and cracked and a toothpick inserted into the center of the cake comes out clean. Let cool in the pan on wire rack for 10 minutes, then invert the cake onto the rack.
This perfect pound cake for a springtime dessert. Just add fruit and whipped cream.
Oh I have to make this one. I love cakes with grandmother names - says she's had plenty of time to perfect it. :)ReplyDelete
It's Autumn here so I think it's perfect at any season.
I love pound cakes! I haven't made any for several years now since my daughter's egg allergy, and I sure do miss them! If I could find something that would replace 6 eggs, that would be wonderful ☺ReplyDelete
I too love pound cakes--I posted a yummy bundt cake on my blog today. Can't wait to try this recipe.ReplyDelete
Tell me, does it have sour cream in it? Love me some sour cream pound cake. LOLReplyDelete
Yummy! Nothing better than a really good pound cake. It's like the "Chanel" of cakes; classic andReplyDelete
with different additions, perfect for so many occasions. Can't wait to try this recipe.