Skip to main content

Poundcake


I absolutely love Sara Lee poundcake. My mom used to buy it when we were little- I was always excited when she would grab one out of the freezer section- and we'd eat it before it had a chance to thaw. The cardboard lid always ripped the top half of the poundcake off, so it was never exceptionally beautiful- but it was totally delicious.

I wanted to come up with a fuss-free dessert for Mother's Day. I thought about about making a Mississippi Mud Pie, or maybe even something really simple and delicious like rice pudding, then I got this idea of a poundcake stuck in my head and haven't been able to shake it. So that's the top contender so far- a poundcake with fresh berries and homemade whipped cream.

I've never made a poundcake before, why bother if Sara Lee makes such a perfect specimen? But something about buying a cake on Mother's Day instead of making one from scratch seemed wrong. These women birthed us- the least I can do is bake a cake.

I've searched through my favorite cookbooks, compared those recipes to highly-rated recipes on the internet, and finally decided to go with my gut and follow a recipe that doesn't require ungodly amounts of sugar, butter & egg yolks (Sorry, Paula Deen..).

I admit.. I'm a bit of a worrywart and a perfectionist. I hate trying out new recipes when company is coming over. What if it fails? What if it tastes horrible? What if the recipe needs just a liiiiiiittle tweaking? So, in true SuMi-fashion, I'm baking this today to do a test-run.  

Classic Poundcake
from Williams-Sonoma's Baking Book.
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup unsalted butter, softened but still cool
  • 1 cup white sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond or lemon extract
  • 2 eggs, room temperature
  • 1/2 cup sour cream
  1. Preheat the oven to 325 degrees. Grease & flour an 8 1/2 x 4 1/2 inch loaf pan (preferably glass, but metal will work too).
  2. In a bowl, whisk together the flour, salt, and baking soda.
  3. In a separate bowl, cream the sugar, butter, and extracts together until light & fluffy (medium to medium-high speed).
  4. Add the eggs to the creamed butter & sugar mixture, one at a time, beating well after each addition. Scrape down the sides periodically. 
  5. Sprinkle half the flour mixture over the creamed mixture- stir until well-combined. Add the sour cream- stir until well-mixed, then add the second half of the flour and stir until combined.
  6. Scrape the batter into the prepared pan- smooth the top, and bake for 70 minutes (longer if you're using a metal pan- mine took about 85 minutes), or until a toothpick inserted into the center comes out clean.
  7. Cool for 15 minutes before removing from the pan.

PS: If you're looking for an awesome, all-things-baked cookbook, pick up The Baking Book by Williams-Sonoma. Every recipe has been a success, and it has everything from simple cookie recipes to really extravagant cakes and yeast breads.

Comments

Popular posts from this blog

The greatest Queso that ever lived.

Ingredients: (And.. 3/4 lbs. ground beef, browned and drained)
Cut the queso into cubes. Throw it into the crockpot. Add the browned and drained ground beef. Add two cans of Rotel (drained) and one can of diced green chiles (undrained). Mix everything together (I know.. not the most attractive..) & melt on low for 2-3 hours, or high for one hour. Once everything is melted, keep the crock pot on low until this happens.
3/4 lbs. lean ground beef, browned and drained*2 lbs. block of Velveeta, cubed2 (10 oz.) cans Rotel (original, mild, or hot- whatever your preference), drained1 (7 oz.) can diced, roasted green chilesCombine all the ingredients in a crock pot. Melt on low until smooth (approx. 2-3 hours) or high (approx. 1 hour). Once melted, keep crockpot on low.*I've also made this with ground turkey and ground elk- each were equally delicious!

Lazy Dessert.

Lemon Meringue Pie & Tiramisu just seemed too ambitious for tonight. So I made...
Lazy Ice Cream Cake. Ingredients: 12 ice cream sandwiches, any flavorIce cream, any flavor- softenedIce cream topping, such as caramel, hot fudge, strawberry, etc.Whipped Topping Line an 8" x 8" pan with saran wrap. Using half the sandwiches, make a single layer. 
Cover the ice cream sandwiches with softened ice cream- try to make an even layer.  I used about 1/3 of a tub of Cookies 'n Cream.
Cover the ice cream with a thin layer of hot fudge. It looks... not beautiful.
Finish the layers off with the remaining ice cream sandwiches.  Throw the pan in the fridge for about an hour so the ice cream can harden.
Once the ice cream has hardened, invert the pan onto the plate you'll serve it from. "Frost" the cake with the whipped topping.
I tried to get fancy and made lines of caramel & chocolate sauce, then dragged a toothpick in alternating directions to create the design. Return the cak…

Buffalo Chicken Dip

Have you ever heard of Engagement Chicken? Supposedly, it's a magical recipe that results in boyfriends wanting to marry their girlfriends. I'm not making this up- it was published in Glamour magazine. It has it's own Wikipedia page. Granted I've never made Engagement Chicken, I don't believe it. I think the real way to a man's heart is through Buffalo Chicken Dip. 
There are two ways to make this- I'm a fan of the crockpot method because the dip can stay warm and its the easiest to transport, but both are equally delicious!
[photo courtesy of eatliverun.com, because I forgot to take pictures. oops.] Buffalo Chicken Dip 1 1/2  lb. cooked chicken breast, shredded2 (8-ounce) packages of cream cheese, softened1 cup ranch or blue cheese dressing3/4 - 1 cup pepper sauce, such as Frank's Red Hot 1 cup shredded cheddar cheese
Preheat the oven to 375 degrees.In the bowl of a stand-mixer, beat together the cream cheese and ranch dressing. Stir in the pepper sauce, 1/…