Different pound cake….

Virginia was fiend-ing for pound cake last night… but instead of making the Paula Deen pound cake that I normally make.. I thought I’d try something different. So, I looked around online and found this recipe: http://thepioneerwoman.com/cooking/2010/01/perfect-pound-cake/  .. now, a lot of friends talk about the Pioneer Woman… so… I figured I’d give it a shot… plus, the recipe seemed super easy.. so… why not?

Here’s what you need….

• 3 Sticks Butter
• 3 Cups Sugar
• 5 Whole Eggs
• 1 TSP Butter Flavoring
• 2 TSP Lemon Flavoring
• 3 Cups All Purpose Flour
• 1 Cup Sprite / 7-up / Sierra Mist

The recipe starts off just like any other pound cake recipe….

Toss your softened, room temperature butter into the mixing bowl… get it “creamed” up rather nicely, and then add your sugar, a little at a time until you get an awesome suspension of sugar and butter… also, this is a good time to preheat you oven to 325… it doesn’t take long to whip up the batter.. in fact, you might be waiting for the oven to finish preheating after the batter is complete..

Then, it’s time for eggs…. Now… I read something yesterday while I was researching pound cakes that said the density of the cake has to do with how you add the eggs to the butter/sugar mix.. something about if you just crack the egg and toss it into the mixer with the sugar/butter mix, the mix can’t properly incorporate the whole egg… it can get more evenly distributed if you beat the egg a bit before adding it to the mix…

So… I broke the 5 eggs into a measuring cup and beat them with a fork before adding them… the previously mentioned thing  was reading also said that after you whip the eggs, you should add them to the mix 1 TBSP at a time.. that seemed a bit ridiculous, but after whipping the eggs,  slowly added them to the mix… looking into the mixture, the result seemed to be that the butter / sugar / egg mixture was  bit more light and fluffy than usual… but.. it’s hard to quantify something like fluffiness. This is a good time to add your lemon extract and butter flavor as well… (I didn’t have butter flavor… and Martin’s didn’t have it either.. so, it didn’t get used..)

But, you can see above, the mixture is rather smooth..

Next up, it’s time for some flour…

I’m a big fan of King Arthur flour… I didn’t think it made any difference.. then I started using it in my bread and my bread all of the sudden became awesome… so.. here in Staunton, they actually carry King Arthur flours everywhere… Food Lion… Kroger… Martin’s… etc… so, since it’s so easy to find, I’ve started using their All Purpose flour as well… wen you’re out shopping… Red bag = All purpose … Blue bag = bread flour…

Add your flour slowly to the mix, about a half cup at a time… you’ll want to do it on low speed, or it’ll go everywhere… go ahead.. ask me how I know..

While the flour is getting mixed in, this is a good time to get your cake pan ready… We have a pretty awesome Bundt pan, but a tube pan will work equally as well… Like the Pioneer Woman, I’m a big fan of baking spray… the stuff I use is store brand, and has flour in it… and for the most part, works like a champ.

Give it a nice thick coating… it’ll need it…we’ll discuss why at the end…

After you’ve got all of the flour mixed in, it’s time for the last thing…

1 Cup of Sierra Mist…  This was interesting… with the rest of the batter pretty much made, it doesn’t like new things being introduced.. Meaning, put he mixer on the lowest speed available and add the soda very slowly. I had the mixer on “2”, and the soda went flying everywhere if I added it any faster than a few drips at a time….

Now, the batter is done, the pan is greased, the oven is preheated…. so, pour the batter into the pan and toss it into the oven for about an hour and a half.

It’ll grow a little bit, so if you have a shorter / smaller Bundt pan, you may want to put a pan with foil on it under the cake to catch anything that might overflow….

It grew a little above the top of my pan.. but not bad enough to overflow… the above picture is probably about an hour into baking…

Let the cake bake until a toothpick inserted into the center comes out clean… the Pioneer Woman states 1hr 10min baking time… it took me about an hour and a half… so cooking times may vary a little bit…

Once it’s done, pull it out of the oven and flip the whole she-bang onto a cooling rack. After 1/2 hour to 45 minutes, it should slide out of the pan pretty easily.

 

 

 

 

 

 

So…. that’s it….

 

Now, for my thoughts.  I don’t think that this recipe is as good as the recipe I normally make. This is a lighter, lemon flavored cake… so, if you’re into having a lemon flavored pound cake, this should be right up your alley…. I think it’d be pretty tasty if you toast the pound cake, then serve it with a scoop of vanilla bean ice cream, and perhaps a little grated lemon rind…The crust is decently chewy and sweet… but not as much as the Paula Deen pound cake. Also, I think that the 1/2 Cup of shortening in the Paula Deen pound cake helps it release from the pan a bit cleaner…  It was interesting to try something new, but this will likely be the only time I make this recipe of pound cake…I didn’t make it exactly to the specifications of the Pioneer Woman, as I couldn’t find butter flavoring… but I doubt that the 1 TSP of butter flavoring would have changed my mind …