Evening Edge
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DEL.ICIO.US
Velvet-textured Poundcake
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Southern Recipe Restoration Project
For many of us these days, a simple homemade poundcake is a rare treat. But for the reader who contributed her grandmother's handwritten recipe to our ongoing series, it was a year-round standby.
The contributor: Suzy Davis of Canton, a retired paralegal, with family roots in Dawsonville.
Suzy Davis' grandmother Gladys Burt Green made this cake with Crisco. We tested it with Crisco and butter and compared the two cakes side by side and bite by bite. Both were delicious but the hands-down winner was the one made with butter, which made the cake taller and more tender. Also, while Green's recipe calls for 3 tablespoons of butter flavoring, we found that 1 tablespoon was plenty (and if you decide to make the cake with real butter, you can skip the butter flavoring entirely). No need for frosting: This dense, lemony cake is perfect with fresh berries and whipped cream. -- Deborah Geering, for the Journal-Constitution
Hands on time: 25 minutes Total time: 2 hours and 15 minutes Serves: 16
Ingredients:
2 cups granulated sugar
1 cup Crisco or unsalted butter, room temperature
6 eggs
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon lemon extract
1 tablespoon butter flavoring, or to taste (not necessary if using butter instead of Crisco)
2 teaspoons vanilla extract
3 tablespoons fresh lemon juice
Instructions:
Preheat oven to 325 degrees. Grease and flour the bottom only of a 10-inch tube pan. In a large mixing bowl, cream the sugar and Crisco (or butter) until smooth. Add the eggs one at a time, alternately with the flour and beating well with electric mixer after each addition. Add the salt, lemon extract, butter flavoring and vanilla extract and keep beating. Add the lemon juice and beat 2 to 3 minutes longer, until the batter is stiff enough to form peaks when the beaters are lifted from the bowl.
Spread the batter evenly in the pan and bake for 1 hour, 10 minutes to 1 hour, 25 minutes, or until a tester comes out clean. Turn the oven off and let the cake set for 5 minutes. Remove the cake from the oven. Let cool on a wire rack for 15 minutes, then run a thin knife between the cake and the pan; invert cake onto a plate or rack. Serve warm or at room temperature.
Spread the batter evenly in the pan and bake for 1 hour, 10 minutes to 1 hour, 25 minutes, or until a tester comes out clean. Turn the oven off and let the cake set for 5 minutes. Remove the cake from the oven. Let cool on a wire rack for 15 minutes, then run a thin knife between the cake and the pan; invert cake onto a plate or rack. Serve warm or at room temperature.
Nutrition:
Per serving: 302 calories (percent of calories from fat, 45), 4 grams protein, 37 grams carbohydrates, trace fiber, 15 grams fat (6 grams saturated), 80 milligrams cholesterol, 160 milligrams sodium.
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