Yet another new recipe for me, this pound cake turned out pretty darn yummy! I’ve never made a pound cake before, but I was recently looking for a recipe that wasn’t too complicated and didn’t require any special ingredients as I didn’t have a lot of time to mess with fancy. However, using my new mini bundt cake mold, I whipped up this pound cake and baked it into a pretty little cake topped with powdered sugar glaze and berries. It was so scruptious!
fancy little pound cake
If you’re going for a low cal, or low fat treat, move on, this isn’t it. It’s a smaller, lighter version of the original 1 pound of butter cake, but it’s by no means the perfect treat for dieters counting calories. Let’s move on to the creation of yum…
Fancy Little Pound Cake recipe:
- 1 cup butter
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- Powder sugar icing
In a mixing bowl, stir together flour and baking powder. Soften butter. In another bowl, beat butter with electric mixer for 30 seconds at medium speed. Gradually add super (2 teaspoons as a time) to butter and beat at medium speed for about 6 minutes or until light and fluffy. Add vanilla. Add eggs one at a time, beating for 1 minute each. Scrape bowl often. Gently add in flour mixture, beating on low until just combined.
Grease and flour baking pan/s. Pour batter into pan and bake at 325 for 45 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes, remove from pan and cool for another 20 minutes. Drizzle prepared glaze and top with fresh berries.
Baking pan/s – recipe good for 1 9x5x3 inch loaf pan, or two small bundt pans and 3 3x5x2 inch load pans.
Powdered sugar icing
- 1 cup sifted powdered sugar
- 1/4 teaspoon vanilla
- 2 teaspoons milk
Mix powdered sugar, vanilla and 1 teaspoon milk. Stir in additional milk until drizzling consistency.
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