Pound Cake

We have taken the all-time classic Pound Cake recipe a step further by adding vanilla, lemon and almond extracts.  This recipe is from The McCormick Spices of the World Cookbook.
Makes 12 servings
Prep Time: 15 minutes
Cook Time: 1 hour and 15 minutes
 
 
 
 

3 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon McCormick® Ground Mace
1 pound  (4 sticks)  butter, softened
1 pound  (2 cups)  superfine sugar
8 eggs
2 teaspoons McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Pure Almond Extract
1/2 teaspoon McCormick® Pure Lemon Extract

 

1.  Preheat oven to 325°F. Grease and flour two 9x5x4-inch loaf pans or one 10x4-inch tube cake pan. Set aside. Sift flour, measure and then sift twice with baking powder, salt and mace.

2.  Cream butter until light and fluffy.  Add sugar slowly and beat hard.  Continue beating until butter-sugar mixture resembles whipped cream; then add eggs, one at a time, beating after addition of each.  Stir in about half the flour mixture and mix well.  Add extracts and remaining flour.  Mix by hand or at lowest speed on electric mixer.

3.  Pour batter into pan.  Cut through the thick batter several times with a knife to break air bubbles.  Bake 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.  (Top may have rough crack.)  Remove from pan immediately and cool on cake rack.
 

Nutrition Information per 1 serving
  
Calories: 577 Sodium: 404 mg
 
Fat: 33 g Carbohydrates: 63 g
 
Cholesterol: 223 mg Fiber: 1 g
 
Protein: 7 g