Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Pound: The Great American Pound Cake




Source of Recipe


S. O'Corriher


List of Ingredients




Nonstick cooking spray
3/4 cup butter
1/2 cup shortening
2 3/4 cups sugar
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
Zest of one lemon
1/3 cup vegetable oil
5 large eggs
2 2/3 cups bleached all-purpose flour
1/4 cup potato starch or potato flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup heavy cream
1/2 cup milk or buttermilk



Recipe



. Place a pizza stone or a heavy baking sheet on a shelf in the lower third of the oven. Heat the oven to 350 degrees.

2. Spray a Bundt cake pan with nonstick cooking spray.

3. With a mixer on medium speed, beat the butter to soften. Add shortening and beat until the mixture is light and pale in color, about 3 minutes. Add sugar and continue to beat until very light, scraping down the sides of the bowl.

4. Beat in vanilla, almond extract and lemon zest. Beat in the vegetable oil a little at a time. With a minimum of beating, add the eggs, one at a time.

5. In a medium bowl, use a fork to mix flour, potato starch, baking powder, and salt.

6. With the mixer on the slowest speed, blend 1/3 of the flour mixture into the butter mixture. Alternate adding cream and flour until all of the cream is incorporated, scraping down the sides. Then alternate adding the buttermilk and the rest of the flour.

7. Pour the batter into the pan. Drop the pan onto the counter from a height of four inches to remove air pockets. Smooth with a spatula.

8. Bake until the cake springs back when touched, about one hour. Place the cake in the pan on a rack to cool, about 15 minutes. Loosen the cake from the pan by jarring it against the counter. Invert cake onto a serving platter.