All Butter Pound Cake with Minted Strawberries

Desserts | Baking, Entertaining, Kid Friendly | Other

SERVES 24 - START TO FINISH: 15 minutes prep, 50 to 1 hour bake, 15 minutes to 1 hour cool
Recipe Scoop All Butter Pound Cake with Minted Strawberries

All Butter Pound Cake with Minted Strawberries

1/2 cup whole milk
6 large eggs
3 teaspoons pure vanilla extract
3 cups cake flour (like Swan's Down)
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, softened

1. Preheat the oven to 350 degrees. Grease and lightly flour a standard sized angel food cake or tube pan.  Set prepared pan aside.
2. In a large mixing bowl, combine the milk, eggs, and vanilla. Stir to break up the eggs. Set aside. In a separate large mixing bowl, combine the flour, sugar, baking powder and salt, mixing together on lowest speed of an electric mixer for 30 seconds. Add the softened butter and half of the egg mixture, mixing on low until all the ingredients are incorporated. Increase speed to medium and beat for 1 minute. Scrape down the sides of the mixing bowl and continue to mix at medium while adding the remaining egg mixture.
3. Scrape batter into the prepared pan. Bake for 50 to 55 minutes or until toothpick inserted into center of the cake comes out clean. The cake will shrink away from the sides of the pan when it is done.
4. Let the cake cool for 15 minutes in the pan and then remove to a buttered cake rack to cool completely before attempting to slice. Cake improves in texture and flavor if allowed to sit (covered) for 24 hours before serving.

All Butter Pound Cake with Minted Strawberries

Approximate Values Per Slice:  230 calories ,  13 g fat ( 8 g saturated),  78mg cholesterol,  4g protein,  25g carbohydrates,  1g dietary fiber,  153mg sodium

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