BUTTER-TOASTED VANILLA POUND CAKE WITH MACERATED STRAWBERRIES
Steps:
- In a medium bowl, combine the strawberries, balsamic vinegar, sugar, almond extract, salt and pepper and toss to coat. Leave to macerate for 15 to 20 minutes in the refrigerator.
- Melt 2 tablespoons of the butter in a large skillet or griddle over medium-low heat, swirling to coat the entire pan. Add the pound cake slices and toast until lightly browned on the bottom, 2 to 3 minutes. Remove the pound cake from the pan, swirl in the remaining 2 tablespoons butter; and toast the pound cake on the reverse side until lightly browned, another 2 to 3 minutes.
- Place the toasted pound cake on plates and add a scoop of vanilla ice cream to the side of each slice. Top the slices with some of the macerated strawberries and garnish with toasted almonds. Serve immediately.
- Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan
- In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside.
- In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy. Add the sugar and mix for 1 minute. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended.
- Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes. Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely. Yield: 8 servings
LITTLE VANILLA POUND CAKE FOR 2
This is my favorite little vanilla pound cake. It's perfect for 2 people. It makes a great base for strawberry shortcakes! Top it with whipped cream and drizzle with chocolate... yum. I have done a bunch of diferent things with this perfect little cake. It has a wonderful texture and melts in your mouth. You can easily double this but don't double the baking soda, just leave it at 1/8 teaspoon.
Provided by Realtor by day
Categories Dessert
Time 35m
Yield 1 tiny loaf, 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Grease and flour pan very well. I designed this to go in a petit loaf pan that measures about 5x3x2 but you can use 2 mini Bundts, 4 cupcake cups, 2 jumbo muffin cups or whatever small pan you like. When doubled it works nicely with the 6 cup Bundt pan, a 5 inch springform, 4 mini Bundts or a 7x4x3 loaf pan.
- Whisk together flour and sugar in small mixing bowl.
- In another small bowl, whisk together sour cream and baking soda. Add egg and vanilla ex, gently whisk to combine.
- Add the butter and 1/2 of the sour cream mixture to the flour mixture and mix with electric mixer until moistened. Beat on low for about 45 seconds.
- Add remaining sour cream mixture and beat on medium until well blended, 30 seconds. Don't over mix or you'll ruin the texture.
- Pour into prepared pan and bake until browned well and toothpick inserted in center comes out clean, about 25-30 minutes for the petit loaf pan. When doubled bake 40 minutes in the small loaf pan. Baking times vary slightly depending on which pan you use. The important thing is that the cake is browned and toothpick comes out clean when inserted in center.
- Cool in pan 10 minutes on rack. Remove from pan and cool completely.
Nutrition Facts : Calories 545.1, Fat 24.7, SaturatedFat 14.5, Cholesterol 151.3, Sodium 286.7, Carbohydrate 74.8, Fiber 0.8, Sugar 51.1, Protein 7
VANILLA POUND CAKE*
This pound cake is so yummy! It's soooo simple and easy to make, anyone can make it! And you will love the results! I like it plain, or topped with whipped cream and berries for an elegant touch! If you try it, you will love it!
Provided by leenielt3
Categories Dessert
Time 45m
Yield 1 loaf, 8-15 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Cream sugar and butter for 3 minute or until pale and fluffy. Beat in eggs 1 at a time, and then the extracts.
- In a seprate bowl sift the remaining ingredients and slowly beat into the mix.
- Pour into a greased loaf pan, and bake until a tooth pick inserted in center comes out clean.
Nutrition Facts : Calories 404.8, Fat 25.2, SaturatedFat 15.2, Cholesterol 140.3, Sodium 232.6, Carbohydrate 39.1, Fiber 0.8, Sugar 15, Protein 5.8
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