pastel pound cake
(1 rating)
What a beautiful cake for the summertime, Christmastime, Easter or anytime. I found this recipe in an old Southern Living magazine and just had to try it. I'm so glad I did because it's not only pretty but so tasty, too. Definitely a keeper recipe for me.
(1 rating)
yield
serving(s)
method
Bake
Ingredients For pastel pound cake
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2 1/2 stickbutter, softened
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2 1/2 cgranulated sugar
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5 lgeggs
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1 1/2 tspvanilla extract
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1 tsplemon extract*
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4 1/2 call purpose flour
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1 1/2 Tbspbaking powder
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1/2 tspsalt
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1 1/2 cmilk (i use 1%)
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8-10drops red food coloring
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6-8drops green food coloring
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4-6drops yellow food coloring
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* i perfer using almond instead of lemon extract
How To Make pastel pound cake
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1BEAT butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in vanilla and lemon extracts. -
2COMBINE flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
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3Grease well and then dust with flour a 10" tube pan.
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4DIVIDE batter into 3 portions. Tint each a different color, beating each portion at low speed just until blended. Pour "PINK" batter into a greased and floured 10" tube pan. Now Spoon "GREEN" batter over the pink and "YELLOW" batter over the green. This step is very important. You ask why? I don't know but that's what the recipe stated.
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5BAKE at 325 degrees in a preheated oven for approximately 1 hour and 15 to 30 minutes. Cool in pan on a wire rack for 10 minutes; remove from pan and cool completely on rack. I bake mine for the 1 hour and 30 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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