There is a reason this is called Pound Cake and not the 30 Day Shred Cake.
Several reasons, actually.
1. You will gain a pound by just looking at this cake
2. The recipe contains more than a pound of sugar and flour (and butter if you count the frosting-which I don’t)
3. You could pound someone to death with it, it is so heavy.
4. You have to pound the heck out of the pan to get it out in one piece
And on an on and on.
I forgot to get a picture of the whole cake because I had to frost it in the morning (finally mastered the tricky buttercream recipe) to take to work. It was for my boss’ birthday. He is older than me and that makes me happy. It is always good to be younger than your boss. If I am ever older than a boss it will be a sad day for me. I will feel super old. No offense to my current boss, who is not super old or anything (just older than me). I also will be sad when I am older than the president. I don’t know why. I just will.
At any rate, this recipe calls for 6 eggs. Six. S-I-X!
Holy chicken farms.
At least I was able to use up some of the skeevy buttermilk.
A little secret ingredient action for ya……
Of course you have to keep your dry ingredients separate, because it is some kind of baking law.
And I super sneakily switched half the flour for whole wheat. And didn’t tell anyone until after they ate it and they had no idea.
Maybe the brandy masks the taste of the whole wheat flour?
You could also sub lemon liqueur for the lemon extract and add a tablespoon of rum if you have it (ours was gone…..hmmmm….)
It’s a very bossy an dramatic recipe. You can only add the eggs ONE at a time and then blend before you add another egg.
RESIST the temptation to throw them all in at once!
Pour yourself a glass of wine and make a whole Zen experience out of adding them.
I know it looks like a big glass. But remember there are SIX eggs.
More drama, as you must alternate adding the buttermilk and the dry ingredients.
Takes awhile. Better pour some more wine.
Then you need a tube pan. Which I was not sure I had. So I had to google tube pan. And then I realized they could have just called it an angel food cake pan. Because I have one of those.
And then you have to bake it FOREVER.
Or 75 minutes, whichever comes first.
And apparently it really doesn’t matter how much you grease the tube pan. Because I sprayed the heck out of this and it still stuck and I had to cut it into thirds to get it out.
Which annoyed me to no end.
I must have pounded this pan for about 10 minutes trying to get the cake out. Frustrated me so much that I had to eat two pieces of this cake to get even.
Two pieces about this size……….
I will post the frosting recipe tomorrow.
Because it is seriously the hardest & trickiest (creamiest, delicious-ist) recipe ever.
And you have had enough drama for today.
BUTTERMILK POUND CAKE
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 3 cups white sugar
- 6 eggs
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 tablespoon apricot brandy
- 1 cup buttermilk
Preheat oven to 325 degrees F (165 degrees C).
Grease one 9 or 10 inch tube (a.k.a. Angel Food Cake) pan. Mix together the flour, baking soda, and salt. Set aside
In a large bowl, beat butter with sugar.
Pour yourself some wine
Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts and the brandy.
Don’t forget the brandy.
Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared ANGEL FOOD CAKE pan.
Bake in preheated oven for 75-80 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack (good luck) and cool completely.