Summer Pound Cake Recipe
Description
Indulge in the delightful taste of this Summer Pound Cake, a perfect dessert that beautifully complements an array of summer fruits or berries. Enjoy it plain, lightly dusted with sugar, or elevate it further with a scoop of creamy vanilla ice cream. This recipe, sourced from Bon Appétit (July 1986), is sure to become a favorite for any summer gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 5 |
| Sugar | 1 2/3 cups |
| Butter | 1 1/4 cups |
| Margarine | 2 tablespoons |
| Lemon Juice | 2 1/2 tablespoons |
| Cake Flour | 1 cup + 6 tablespoons |
| Baking Powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Fresh Strawberries | 1 cup (or other summer fruits) |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 5060.2 |
| Total Fat | 258.9 g |
| Saturated Fat | 154 g |
| Cholesterol | 1667.6 mg |
| Sodium | 3518.8 mg |
| Total Carbohydrates | 634.2 g |
| Dietary Fiber | 11.3 g |
| Sugars | 359.7 g |
| Protein | 64.7 g |
Instructions
- Begin by spraying a bundt pan with cooking spray and dusting it with flour; set aside.
- Preheat your oven to 300°F (150°C) to prepare for baking.
- In a food processor fitted with a steel knife, blend the eggs and sugar for about one minute, or until the mixture becomes smooth and thick.
- Scrape down the sides of the work bowl to ensure everything is well incorporated.
- Add the butter pieces and lemon juice through the food tube and blend for an additional minute, ensuring a creamy consistency.
- Next, incorporate 2 cups plus 6 tablespoons of cake flour, along with the baking powder and salt, blending using two quick on/off turns until just combined.
- In a large bowl, toss the fresh strawberries (or your chosen fruit) with the remaining flour to coat them evenly.
- Gently fold the prepared batter into the fruit mixture until well combined.
- Pour the batter into the prepared bundt pan, spreading it evenly for uniform baking.
- Bake in the preheated oven for approximately 1 hour and 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 5 minutes before carefully inverting it onto a wire rack to cool completely.
Enjoy
Once cooled, slice and serve this delectable Summer Pound Cake alongside fresh summer fruits or a scoop of vanilla ice cream for a refreshing dessert experience.
