(Mar's Notes: This is the "you can stop here" recipe she mentions in her wonderful book Great Coffee Cakes, Sticky Buns, Muffins & More.
There are several different pound cakes included, but this cake is one of her oldest and constant favorites.
Carole goes into great detail with her text and I have seriously reduced that information. If there is disappointment in your outcome, blame me for minimizing her process steps: I've provided the ingredients and the simplest version of those steps. Enjoy.)
4 cups sifted cake flour, spoon & level
2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs
1 1/2 cups (3 sticks) unsalted butter, not soft
1/4 cup canola or vegetable oil
3 1/2 cups sifted powdered sugar, spoon & level
2 teaspoons pure vanilla extract
1/8 teaspoon lemon oil
Heat the oven to 325°F; use rack below middle of oven.
Butter a 10-inch angel food cake pan, line base with baking parchment, then butter that.
In a large bowl, whisk together the flour, baking powder, and salt.
Whisk the eggs until well blended.
Mix butter low speed about 2 minutes. Slowly drizzle in the canola oil. Don’t break the emulsion. Beat for 2 minutes.
Add the powdered sugar, 3 tablespoons at a time (takes 8 to 10 minutes).
Gradually add 1/2 cup of the eggs and beat for 2 minutes. Blend in the vanilla and lemon oil.
Alternately add the flour mixture with the remaining eggs in 3 steps.
Bake for 1 hour and 20 minutes. Tester deep in the center should come out clean. Cool 30 minutes.
There are several different pound cakes included, but this cake is one of her oldest and constant favorites.
Carole goes into great detail with her text and I have seriously reduced that information. If there is disappointment in your outcome, blame me for minimizing her process steps: I've provided the ingredients and the simplest version of those steps. Enjoy.)
4 cups sifted cake flour, spoon & level
2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs
1 1/2 cups (3 sticks) unsalted butter, not soft
1/4 cup canola or vegetable oil
3 1/2 cups sifted powdered sugar, spoon & level
2 teaspoons pure vanilla extract
1/8 teaspoon lemon oil
Heat the oven to 325°F; use rack below middle of oven.
Butter a 10-inch angel food cake pan, line base with baking parchment, then butter that.
In a large bowl, whisk together the flour, baking powder, and salt.
Whisk the eggs until well blended.
Mix butter low speed about 2 minutes. Slowly drizzle in the canola oil. Don’t break the emulsion. Beat for 2 minutes.
Add the powdered sugar, 3 tablespoons at a time (takes 8 to 10 minutes).
Gradually add 1/2 cup of the eggs and beat for 2 minutes. Blend in the vanilla and lemon oil.
Alternately add the flour mixture with the remaining eggs in 3 steps.
Bake for 1 hour and 20 minutes. Tester deep in the center should come out clean. Cool 30 minutes.