Here’s a pound cake to make!!! Guaranteed deliciousness!! Add lemon whipped cream, fresh blueberries, and assemble away!!
Why is a Pound cake called a Pound cake? Well … It’s because the original recipe, that dates back to the early 1700’s, consists of 1 pound of butter, eggs, sugar and flour. But I’ve heard people rave about Paula Deen’s Pound Cake, so I thought I tried hers. Boy it’s a good thing I did!! It really stands up to its reputation!!! I might even say it’s perfect!!
The recipe is simple and fast to make. If you’re going to have company over, you only need about 1 1/2 hour to make this cake. And the shooters makes it fancy and unique!!
First in a stand mixer, mix together the butter and shortening. Then gently add the sugar while the mixer is one.
I have a quick tip for you. The recipe states that you will need 3 eggs. Since I am making shooters, I won’t need a whole pound cake so I halved all the ingredients. I put one egg into the bowl and mix it.
For the half egg, I put it in a ramekin and whisk it. Then I pour half of it in the mixer. Half an egg!!
Then add 1/3 of the dry mixture and mix again.
Add half of the milk. Then repeat the process, ending with flour.
Last but not least, add the vanilla extract and mix a few more seconds.
Pour the batter into a square pan that is greased and floured and bake for about 45 minutes. After it’s baked, let cool then cut into small cubes.
To make the lemon whipped cream, add all the ingredients for the whipped cream in a stand mixer bowl. Attach the wire whisk attachment and whip away until you get a stiff peak.
You are ready to assemble!!! Get your shot glass, pound cake, lemon whipped cream and blueberries.
The first layer is the delicious and cubed pound cake.
Then add that delicious, light, citrusy lemon whipped cream.
Add a layer of fresh blueberries. I was going to halve the blueberries but then I thought Nahhh .. I like having big bites of blueberries. ?
Repeat the layers one more time and you are ready to serve this beauty!!!
Happy Baking!!!
| Servings |
|
- 1 1/2 cups all-purpose flour plus more for pan
- 1/4 teaspoon fine salt
- 1/4 teaspoon baking powder
- 1 stick butter, softened plus more for pan
- 1/4 cup vegetable shortening
- 1 1/2 cups sugar
- 2 1/2 eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 2 cups heavy whipped cream
- 12 tbsp powdered sugar
- 2 tbsp lemon juice
- 4 tsp lemon zest
- 1 1/2 cups blueberries
Ingredients
Pound Cake
Lemon Whipped Cream
|
|
- Preheat oven to 350 degrees F. Grease and flour an 8x8 pan.
- In a small bowl combine the flour, salt, and baking powder. This is the dry mixture.
- In a stand mixer, mix the butter and shortening together.
- Add sugar, a little at a time.
- Add the flour and mix. Add half of the milk. Repeat until it ends with the flour.
- Mix in vanilla. Pour into the prepared pan and bake for 45-50 minutes. Add doneness by inserting a toothpick and it comes out clean.
- With a wire whisk attachment, whip the heavy cream, powdered sugar, lemon zest and lemon juice until it becomes stiff peak. Assemble the shooter by layering the pound cake, whipped cream and blueberries.
Adapted from : Food Network
