Perfect Party Pound Cake

Here's a recipe for the perfect party pound cake baked in a 9x13x2-inch rectangular cake pan (I used this professional pan).  It's a very rich, dense cake so a little goes a long way, and it stays fresh for several days when stored in an airtight container.  You can adjust the flavor by changing the extracts used, but the recipe below is how I like it - it's especially good topped with either my Chocolate Ganache or my Vanilla Italian Meringue Buttercream.  

Spray pan well with Baker's Joy to prevent sticking if you plan to unmold the cake. And for large cakes like this one, I like to line the bottom of the pan with parchment as well.  

The cake is ready to come out of the oven with a toothpick inserted in the center comes out clean.

Items used to make this recipe:

(affiliate links)

• professional cake pan https://amzn.to/3oxUQxd

• heating cores https://amzn.to/3B34kpk

• insulated baking strips https://amzn.to/3Jcp3K8

• pure vanilla extract https://amzn.to/3r9wNGK (use the good stuff)

• pure almond extract https://amzn.to/3GxUPQg

• pure lemon extract https://amzn.to/3orKT4z

• baker’s joy baking spray https://amzn.to/3Lh7LgV

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Perfect Party Pound Cake

Makes one tall single-layer 9x13-inch cake

Printable Recipe

Ingredients

• 16 tablespoons unsalted butter, room temperature

• 3 cups granulated sugar

• 1 tablespoon pure vanilla extract

• 2 teaspoons pure almond extract

• 1/4 teaspoon pure lemon extract

• 7 large eggs

• 3 cups all purpose flour

• 1/2 teaspoon fine salt

• 1/4 teaspoon baking soda

• 1/4 teaspoon baking powder

• 1 cup sour cream

Directions

1. Preheat oven to 325F.

2. Prepare 9x13x2-inch cake pan with Baker's Joy baking spray and wrap pan with insulated baking strips that have been moistened with water (this will prevent your cake from forming a hump).

3. In a heavy duty stand mixer, beat butter and sugar together until light and fluffy, about 3 minutes.

4. Add vanilla, almond, and lemon extracts; beat just until combined.

5. Add eggs, one at a time, beating after each addition until no traces of egg remain.

6. In a medium bowl, whisk together flour, salt, baking soda, and baking powder; add to batter in mixing bowl, beating until no traces of dry flour remain.

7. Add sour cream and mix until combined.

8. Pour batter into prepared baking pan and bake for 45-60 minutes until a toothpick inserted in the center of the pan comes out clean.

9. Remove cake pan from oven and place on a cooling rack for 10 minutes before turning the cake out of pan.

10. Allow cake to cool completely on rack before frosting

Note

• In the photo shown, I topped my cake with this ganache and this vanilla Italian meringue buttercream.

Hot Milk Cake

Today I'm going to share an old fashioned recipe for Hot Milk Cake.  I don't know why it's fallen off the grid, but this is my attempt to put it back.  So simple and satisfying.  It's sweet and really doesn't need any frosting, but I love to serve it with macerated strawberries and a dollop of freshly whipped cream.  I promise you will not be disappointed with this one.   

Items used to make this recipe:

(affiliate links)

• professional cake pan https://amzn.to/3KWOeCq

• baker’s joy https://amzn.to/2ESra77

• pure vanilla extract https://amzn.to/3udVX90

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Hot Milk Cake

Printable Recipe

Ingredients

• 2 1/4 cups all purpose flour

• 2 1/4 teaspoons baking powder

• 1/4 teaspoon fine salt

• 1 1/4 cups whole milk

• 10 tablespoons unsalted butter

• 4 eggs, room temperature

• 2 cups granulated sugar

• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350F.

2. Spray a 9x13-inch cake pan with Baker's Joy; set aside.

3. In a small bowl, whisk together the flour, baking powder, and salt; set aside.

4. In a small saucepan, heat milk and butter just until butter is melted; set aside.

5. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs on high speed for a full 5 minutes until very light yellow in color.

6. Add the sugar and vanilla; mix until combined.

7. Add flour mixture; mix until combined and smooth.

8. Slowly add the milk mixture; mix until combined and smooth.

9. Pour batter into prepared cake pan.

10. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.

11. Cool completely on a wire rack before cutting. Serve with fresh fruit and whipped cream. Makes 12 servings.

Note

• To macerate strawberries:  toss sliced strawberries with granulated sugar to taste; stir well and refrigerate for at least 30 minutes until they darken and turn nice and juicy.  

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