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

---

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.

Strawberry Rhubarb Custard

One of the things I most like about being a member of a CSA program (besides enjoying organic, locally grown produce) is the challenge of using fruits and vegetables that I wouldn't normally purchase.  Rhubarb is one of those items I don't purchase, but suddenly I was faced with a fresh supply that I needed to use up quickly.  Also included in this week's CSA delivery were ripe strawberries.  Strawberries and rhubarb are a classic pairing - here's what I did with them.  

Rhubarb is one of those items I didn't grow up eating, therefore I typically don't purchase it.  

Whisk together the custard.

Pour the custard over the fruit.

Dot with butter before baking.

Enjoy chilled.

Items used to make this recipe:

(affiliate links)

• Le Creuset stoneware baker https://amzn.to/3umMM6n

• pure vanilla extract https://amzn.to/3r9wNGK

• baking spray https://amzn.to/3LaDaRU

---

Strawberry Rhubarb Custard

makes 6 servings

Printable Recipe

Ingredients

• 1 1/2 cups sliced rhubarb

• 1 cup sliced strawberries

• 1/2 cup granulated sugar

• 2 tablespoons flour

• 2 large eggs

• 2 tablespoons milk

• 1/2 teaspoon pure vanilla extract

• pinch of fine salt

• 1 tablespoon butter

Directions

1. Preheat oven to 350F and prepare a 1.5-quart baking dish with baking spray.

2. Combined rhubarb and strawberries and spread evenly in baking dish.

3. Whisk together the sugar, flour, eggs, milk, vanilla, and salt; pour over fruit.

4. Dot the top with little dabs of butter.

5. Bake uncovered in center of preheated oven for 1 hour.

6. Cool to room temperature, then cover well with plastic and chill before serving.

adapted from a pie recipe by Chef John