We have taken the all-time classic Pound Cake recipe a step
further by adding vanilla, lemon and almond extracts. This
recipe is from The McCormick Spices of the World Cookbook.
Prep: 15 min Cook: 1 hr 15 min
3 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon McCormick® Ground Mace
1 pound (4 sticks) butter, softened
1 pound (2 cups) superfine sugar
2 teaspoons McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Almond Extract
1/2 teaspoon McCormick® Pure Lemon Extract
1. Preheat oven to 325°F. Grease and flour two 9x5x4-inch loaf
pans or one 10x4-inch tube cake pan. Set aside. Sift flour, measure
and then sift twice with baking powder, salt and mace.
2. Cream butter until light and fluffy. Add sugar slowly and
beat hard. Continue beating until butter-sugar mixture resembles
whipped cream; then add eggs, one at a time, beating after addition
of each. Stir in about half the flour mixture and mix well. Add
extracts and remaining flour. Mix by hand or at lowest speed on
3. Pour batter into pan. Cut through the thick batter several
times with a knife to break air bubbles. Bake 1 hour and 15
minutes, or until toothpick inserted in center comes out clean.
(Top may have rough crack.) Remove from pan immediately and
cool on cake rack.
Makes 12 servings
Nutritional Info Per one serving: About 577 Calories, Fat 33g,
Protein 7g, Carbohydrate 63g, Cholesterol 223mg, Sodium 404mg,
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe courtesy of McCormick, Inc.