I have joined a women’s group and we meet once a week to discuss current events and whatever else tickles our fancy. At first we were meeting in a little local coffee shop, but we outgrew them, so we started meeting at each other’s houses instead. When we gather to “gossip” we always bring food as well. We make it like a potluck brunch. These last couple of weeks we have been meeting at my house. For our latest meeting, I made a “perfect pound cake”. I know, a pound cake does NOT go with the article I posted yesterday about wanting to loose weight, The Downfalls of Being a Chef but I have been very good, and have not been eating it. I love making things as much as I love eating things, so as long as other people enjoy what I make, there is a lot of satisfaction, gratification and comfort in that too. I can enjoy things vicariously through everyone else. 🙂
I had some leftover mascarpone filling from when I made my cannoli cups We All Need A Little Help From Our Friends that I added into my pound cake mixture as well. The pound cake came out so moist with hints of chocolate and pistachios as well, from what was in the mascarpone filling. The pound cake was a big hit with all the ladies in our group. Larry likes it too, especially with ice cream. (I did have a little bit, but not much. How else can I tell you how it tastes and what it is like if I don’t try it, right?!)
Perfect Pound Cake
2 1/2 cups sugar
2 cups or 4 sticks of butter, softened
8 oz softened cream cheese or mascarpone cheese
2 tsp vanilla
1/2 tsp lemon extract
1/2 tsp almond extract
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
Preheat the oven to 325* F or about 170* C.
Spray 2 loaf pans with cooking spray and dust with flour.
Mix all the dry ingredients together well.
Beat the butter and sugar together until soft and creamy. Add the eggs one at a time, beating in between each addition. Then add the vanilla, lemon and almond extracts and the mascarpone cheese and blend until everything is incorporated well.
Add the flour, 1/2 at a time and mix at a medium speed in between. Mix just until everything is well incorporated. Do not over mix.
Spoon the batter into the prepared loaf pans, spreading it evenly in the pans.
Bake for about 65-80 minutes, or until the center of the cake is springy to the touch and the cakes are golden brown and a toothpick inserted in the middle comes out clean. Allow the cakes to rest for about 15 minutes before carefully releasing them from the pans.
Once the pound cakes were cooled completely, I dusted them with powdered sugar and sliced them. I sliced one cake and served it while the other one is wrapped tightly in aluminum foil and is in the freezer waiting for another day.
Delicious! It most definitely is a perfect pound cake that will be perfect for any occasion. You can dress it up however you like and take it with you wherever you go.
Stay safe and stay well Everyone. ‘Til next time.