POUND CAKE RING

Pound Cake Ring image

"I use half of the batter from this recipe to bake an old-fashioned-tasting pound cake sprinkled with powdered sugar," writes Joan. The other half can be used in one of the terrific treatments that follow.

Provided by Taste of Home

Time 1h15m

Yield 2 cakes (9 cups batter).

Number Of Ingredients 12

Ingredients

1 pound butter, softened
3 cups sugar
6 large eggs
1/2 cup plus 1 tablespoon whole milk
1 tablespoon lemon juice
1-1/2 teaspoon vanilla extract
1 teaspoon grated lemon zest
1/2 teaspoon lemon extract
4 cups cake flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Confectioners' sugar, fresh peaches, blackberries and mint, optional

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine milk, lemon juice, vanilla, lemon zest and extract. Combine flour, salt and baking soda; add to creamed mixture alternately with milk mixture, beating well after each addition., Pour 4-1/2 cups of batter into a greased and floured 10-in. fluted tube pan. (Use the remaining batter to prepare a second pound cake.) , Bake 15 minutes. Reduce heat to 325°; bake 45 minutes longer or until a toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar and garnish with fruit and mint if desired.

Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 153mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.