Tuesday, March 15, 2011

Mommy's Pound Cake

Nostalgia at its best... my mother's pound cake is the greatest ever. Perhaps I'm biased, perhaps I'm not... judge for yourselves. It bakes so perfectly and results in a pleasantly crisp top crust which gives way to a light, dense and moist centre. The cake is infused with the most delicious lemon and vanilla extract which makes you feel so wonderful and warm when you eat it. I remember nagging my mom, begging her to make it until she would relent..it made me so happy. I always feel like a kid when I eat this. It's amazing how this cake envelopes me with some of my fondest memories... It won't do that for you surely, but it will tastes pretty fantastic!

1 cup room temperature butter
1.5 cups sugar (make sure you put it through a sieve first so it's fine and not lumpy)
1/5 teaspoon baking powder
1/5 teaspoon baking soda
1/5 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 cup milk + 1/2 cup full fat plain yogurt combined
3 cups flour

Butter and flour two loaf pans and set aside.

Mix all the dry ingredients together. Attach the paddle device on your mixer and mix the butter and sugar until fluffy. Add the eggs one at a time. Add the lemon and vanilla extract. Alternate the flour and yogurt milk mixture until everything is combined. You don't want to mix too much. You just want it mixed until just combined. Once all the flour and milk mixture has been used divide the batter into the two loaf pans and bake at 350 degrees for 45-60 minutes or until an inserted toothpick comes out completely clean and the top of the cake has been browned nicely.

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