Simple Butter Cake 

img_6393

Yum! Yum! Yum! Ate way too much in my tum tum tum! This butter cake is so simple to make and it is so delish! Very similar to a pound cake but not as dry or dense. I had to use up some strawberries and had these ingredients on hand so here I am, sharing this gorgeous cake recipe with you. It’s perfect for the first day of spring! Top it with powdered sugar and fresh fruit and you are good to go! Have a slice for breakfast even, with a cup of coffee and you are ready to tackle the day.

What you will need:

9 inch round cake pan sprayed with non-stick spray and lined with parchment paper

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter at room temp
1 cup granulated  sugar
2 eggs
2 teaspoons vanilla extract
1/2 cup milk (preferably 2% or whole)
Powdered sugar (for dusting)
Fresh fruit for topping

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, baking powder and salt. Set aside. In another large bowl, beat butter and sugar until smooth. Add in eggs, one at a time, beating well after each addition. Beat in vanilla. Slowly beat in flour mixture, alternating with the milk until everything is combined.

Pour into prepared pan and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool on a wire rack for at least 15 minutes before inverting to cool completely. Dust with powdered sugar and serve with fresh fruit. Enjoy!

 

Advertisements

Ritz Carlton Lemon Pound Cake

My mom sent me this recipe on Facebook and I instantly saved it. I couldn’t wait to try it! Supposedly this is the hotels famous 1920’s tea room pound cake. If you follow me on Instagram or SnapChat, you know I had quite the fail making this. I didn’t get a picture of it but the cake completely overflowed in the oven! I knew it was going to be a disaster trying to get it out of the pan. It ended up being fine, but it was a struggle and made a mess! So, if you make this cake, leave out some of the batter or make 2 smaller ones because this makes a ton! Here we go…

What you will need:

Bundt pan, greased

3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup unsalted butter at room temperature
3 cups of sugar
1/2 cup vegetable oil
5 large eggs
1 cup whole milk
6 tablespoons lemon juice
Zest from 1 lemon

Note: The recipe above has WAY too much sugar. I used about 2 1/2 cups of sugar but if I ever make this again, I will only use 2.

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking powder and salt. Set aside. In another large bowl (or bowl of your electric mixer), beat butter, sugar and oil until nice and creamy. Add eggs, one at a time beating well after each addition. Slowly add in flour mixture, alternating with the milk. Beat in lemon zest and juice. Pour batter into prepared pan and bake for 50-60 minutes.  Let rest at least 30 minutes before turning out of pan.

Here is what mine looked like after I got it out…

Yeah, we had some issues, but it was ok! I saved it.

Slice and enjoy with some tea or coffee!

Pound Cake

I’m bored. When I’m bored, I bake. Pound cake is easy and delicious and we had fresh strawberries so…. Done deal.  This recipe is for an old fashioned pound cake. No added or crazy ingredients. Butter is the MVP. Do I need to say anything else? Go start your ovens.

What you will need:

9 x 5 inch loaf pan, greased

1 1/2 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
13 tablespoons unsalted butter at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons milk
3 eggs

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together flour, baking powder and salt. Set aside. In a large bowl (or bowl of your electric mixer), beat butter and sugar until creamy. Add milk and vanilla and beat until incorporated. Add eggs, one at a time and beat well after each addition. Add in flour mixture until combined.

Pour batter into prepared pan and smooth the top. Bake for 50-55 minutes. Let cool on wire rack before inverting. Slice and serve with fresh berries and/or whipped cream! Enjoy!

Iced Lemon Pound Cake

Yum. Lemons. I love you. I Needed this cake in my life right now. It’s sweet, can be eaten for breakfast, and is just so (for lack of a better word) delicious! Easy to make and eat, this pound cake is the perfect treat! I have nothing else to say so…. let’s bake!

What you will need:

9 x 5 inch loaf pan, greased
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs at room temperature
1 cup granulated sugar
2 tablespoons unsalted butter at room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
Juice from one lemon
1/2 cup vegetable oil
Zest of one lemon

For the glaze:

1 cup powdered sugar
1 1/2 tablespoons milk
1/2 teaspoon lemon extract

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a medium bowl, beat together eggs, sugar, butter, both extracts, and lemon juice until well blended. Pour into the dry ingredients and blend until smooth. Add oil and lemon zest and mix until combined.

Pour batter into prepared loaf pan and bake for 45-50 minutes. Allow to cool on wire rack before inverting to cool completely.

To make the glaze:

In a bowl, whisk all ingredients until smooth. Pour over cooled cake. Slice and enjoy!

2015/01/img_1127.jpg