3 cups of all purpose (plain) flour
3/4 teaspoon of baking
powder
1/4 teaspoon of salt
1 Cup of unsalted
butter, softened ( I use sticks of butter)
1/2 cup of
shortening
2 2/3 cup of sugar
5
eggs
1 cup of milk
1 teaspoon of vanilla
extract
1 teaspoon of lemon extract ( I prefer to use 2
teaspoons of Vanilla)
1 cup or more of blueberries ( I like to
use one cup of blueberries but you can use how much you
like)
The one thing to remember is to NOT preheat the oven.
Pound cakes MUST go into a COLD oven.
-After you have all
of your ingredients out, grease your tube (bundt) pan
-Then you want to sift
together your flour, baking powder, and salt. SET THIS ASIDE for now
-I use a
stand mixer but a hand mixer would work as well (it may take longer to mix)- mix
together the butter, shortening, and sugar- mix this for about 10
minutes
-add the 5 eggs one at a time
-after the
eggs are all well beaten into the mixture
-add the flour mixture
and milk alternately until the flour mixture and milk is
gone
-add the vanilla and lemon extract
-make
sure you stir the bottom of your mixing bowl to be sure that all flour
and the other ingredients are mixed in
Once everything
is mixed together add the mixture to your tube pan
Fold in your
blueberries on the top of the cake mixture when it is in your pan ( To keep
blueberries from sinking to the bottom I use partially frozen blueberries and do
not press blueberries to the bottom of the pan)
Once you have the mixture in
the pan- Turn your oven on to 350 degrees- then place the cake in the
oven
Bake for 1 hour and 10 minutes- Check cake with a
toothpick and if the toothpick does not come out clean then leave the cake
in the oven for 5-10 more minutes.
Once the cake
is finished keep the cake in the pan for 1 hour to cool
After the first hour
is up, take the cake out of the pan and place it on a cooling rack to allow the
cake to cool for 2 more hours. Once the cake is completely cooled you can put
the cake on your favorite cake plate or wrap it with plastic wrap.
3/4 teaspoon of baking
powder
1/4 teaspoon of salt
1 Cup of unsalted
butter, softened ( I use sticks of butter)
1/2 cup of
shortening
2 2/3 cup of sugar
5
eggs
1 cup of milk
1 teaspoon of vanilla
extract
1 teaspoon of lemon extract ( I prefer to use 2
teaspoons of Vanilla)
1 cup or more of blueberries ( I like to
use one cup of blueberries but you can use how much you
like)
The one thing to remember is to NOT preheat the oven.
Pound cakes MUST go into a COLD oven.
-After you have all
of your ingredients out, grease your tube (bundt) pan
-Then you want to sift
together your flour, baking powder, and salt. SET THIS ASIDE for now
-I use a
stand mixer but a hand mixer would work as well (it may take longer to mix)- mix
together the butter, shortening, and sugar- mix this for about 10
minutes
-add the 5 eggs one at a time
-after the
eggs are all well beaten into the mixture
-add the flour mixture
and milk alternately until the flour mixture and milk is
gone
-add the vanilla and lemon extract
-make
sure you stir the bottom of your mixing bowl to be sure that all flour
and the other ingredients are mixed in
Once everything
is mixed together add the mixture to your tube pan
Fold in your
blueberries on the top of the cake mixture when it is in your pan ( To keep
blueberries from sinking to the bottom I use partially frozen blueberries and do
not press blueberries to the bottom of the pan)
Once you have the mixture in
the pan- Turn your oven on to 350 degrees- then place the cake in the
oven
Bake for 1 hour and 10 minutes- Check cake with a
toothpick and if the toothpick does not come out clean then leave the cake
in the oven for 5-10 more minutes.
Once the cake
is finished keep the cake in the pan for 1 hour to cool
After the first hour
is up, take the cake out of the pan and place it on a cooling rack to allow the
cake to cool for 2 more hours. Once the cake is completely cooled you can put
the cake on your favorite cake plate or wrap it with plastic wrap.
RSS Feed