Golden Pound Cake
From choclytcandy 14 years agoIngredients
- 1 1/2 cups, plus 2 tablespoons unsalted butter, room temperature shopping list
- 3 cups sugar shopping list
- 6 eggs, room temperature shopping list
- 2 teaspoons vanilla extract shopping list
- 1 teaspoon grated orange zest shopping list
- 1 teaspoon grated lemon zest shopping list
- 3 cups cake flour shopping list
- 2 tablespoons all-purpose flour shopping list
- 1/2 cup buttermilk shopping list
- 1/2 cup heavy cream shopping list
- 2 tablespoons confectioners' sugar shopping list
- 1 cup Cranberry Citrus glaze, recipe follows shopping list
- Cranberry Citrus Glaze: shopping list
- 2 cups cranberries (fresh or frozen) shopping list
- 1/4 cup water shopping list
- 1/2 cup sugar shopping list
- 2 oranges, zested and juiced shopping list
- 1 lemon, zested and juiced shopping list
How to make it
- In a stand mixer, fitted with the batter blade, cream the butter and the sugar for 8 minutes on medium speed, scraping down the sides often with a rubber spatula. Lower the speed to medium- low and add the eggs, 1 at a time, combining well after each addition. Add the vanilla and the orange and lemon zest.
- Add half of the flour, with the mixer off, then turn the mixer on low speed to combine. Add the buttermilk and cream and when well combined add the remaining flour. Continue to mix for an additional 3 minutes on medium-low speed.
- Butter and flour a tube pan. Pour the batter into the pan, tapping the pan on the counter a few times to eliminate air bubbles and put in a cold oven. Set the oven to 325 degrees F and after 45 minutes, carefully rotate the cake and continue to bake another 30 to 40 minutes. Check by inserting a wooden skewer into the center and when it comes out dry, remove the pan from the oven. The cake will fall a bit, but let it rest for 30 minutes. Run a sharp, thin knife around the edges of the pan and let rest for 10 minutes more.
- Invert the cake onto a parchment lined cooling rack.
- Cook's Note: Put a piece of parchment paper on top of the cake and pan, then flip gently over and allow to cool to room temperature.
- Dust with the confectioners' sugar, then slice and serve with Cranberry Citrus Glaze.
- Cranberry Citrus Glaze:
- In a small saucepan, over medium heat, add the cranberries and water. Cook until the cranberries start to pop, about 3 minutes, then add the remaining ingredients and reduce the heat to low. Simmer until thickened, about 15 minutes. Puree with stick blender and strain into a serving bowl. Serve or refrigerate until ready to use.
- Cook's Note: This glaze can be made ahead.
People Who Like This Dish 2
- boosan21 Pleasant Valley, CT
- lizzconn Naas Co Kildare, IE
- choclytcandy Dallas, Dallas
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