Tuesday, April 3, 2012
There aren't any off the wall ingredients in the recipe, honestly every ingredient in the particular recipe is probably a staple in your pantry, I know it is in mine. The flavors, and ingredients, are simple but the flavor is incredible. This pound cake is so smooth, light and fluffy, and the bottom of the cake develops a slightly crispy layer through the baking process that is incredible, and also add a little bit of texture as well. The lemon juice adds the slightest amount of tartness, but the tartness is quickly cut by the butter and the butter flavor really steals the show...as it should with whopping 3 sticks of butter! Hello, Paula Deen! The combination of sugar as well as brown sugar make for a winning combination, and makes the cake just that much more fabulous. Probably the biggest difference between this particular recipe and others is it starts out in a cold, non pre-heated oven. This is a big and necassary difference, this cake cannot go into a warm oven. I don't know why, but it just doesn't turn out properly if it goes into a warm oven, so be sure not to preheat the oven (it's hard...and a habit...I know)!
This cake is delicious enough to be enjoyed on it's own, with no toppings. However, if you are feeling the need to dress things up a bit then keep the flavors simple. Top with few fresh strawberries and a dab of fresh whipped cream. Although I have yet to try it, this fruit puree from Kelsey's blog sounds incredible and would perfectly compliment the flavors of this dessert. However you decide to serve and enjoy this pound cake is up to you, just make sure you try it soon, you won't be disappointed!
Cold Oven Pound Cake
1 1/2 Cups (3 sticks) unsalted butter, room temperature
5 Eggs, room temperature
1 Cup milk
1 Tsp coconut extract
1 Tsp rum extract
1 Tsp lemon juice
1 Tsp vanilla
1 1/2 Cups brown sugar
1 1/2 Cups granulated sugar
3 Cups flour
1/2 Tsp salt
1/2 Tsp baking powder
Spray bundt pan with non-stick cooking spray then coat with flour. Set aside.
Place eggs in a small bowl, lightly beat and set aside. In a medium bowl, sift the flour, salt and baking powder and set aside.
Place butter in a mixing bowl and beat on medium for 1 minute. Add the brown sugar and granulated sugar and beat on medium-high until light and fluffy, about 5 minutes. Add the coconut extract, rum extract, vanilla and lemon juice and mix to incorporate. Alternating between the milk and dry ingredients, gradually add the ingredients mixing well after each addition, beginning with the wet and ending with the dry.
Evenly pour the batter in the prepared pan and place in oven, turn oven on 325. Bake for 50-75 minutes, until cake is just set and golden brown and toothpick inserted comes out clean. Do NOT overbake. Remove from oven, allow to cool in pan for 5-10 minutes then transfer to cooling rack and allow to cool completely. Store in airtight container.
Recipe source: a former co-worker of my mom's