Wedding Cake Pound Cake (a southern favorite)


Down here in the south we LOVE anything that is "wedding cake" flavored. To us wedding cake flavored items are always almond.


I know depending on your region the term "wedding cake flavored" may vary from citrus to lavender depending on where you are located but when I hear wedding cake I immediately think of the creamy buttery taste of delicious almonds.


This pound cake is perfect all by its damn self and doesn't need much else.


You can slice then and serve with fresh fruit at popups, crumble it up to add to dessert shooters or just bake it and lay in bed with your husband and eat it with whip cream.


You know which one I'm all for right? Hope you enjoy.


Wedding Cake Pound Cake


1 1/2 cups butter, room temp(also use real butter and not margarin


2 2/3 cups sugar


5 eggs


3 1/8 cups cake flour


1 cup milk


2 tablespoons Lor-Anns Almond emulsion( or whatever emulsion you use just as long as it professional grade)


1 tablespoon Pure Almond Extract no imitation ( yes you use two different kinds that's what makes the flavor on and poppin, trust me )


powdered sugar to garnish or fresh fruit if you are fancy like that


Directions


  1. Preheat oven to 325 degrees

  2. Prepare your bundt cake pan by adding Bakers Joy spray or any spray which contains oil and flour(or you can butter and flour pans separately

  3. Using a stand mixer with the paddle attachment beat the butter and sugar on med for about 3 minutes until light and fluffy.

  4. Once done scrap the sides donw and then add the first egg. Add each egg one at a time whipping on medium for about a minute after adding each one to make sure it is incorporated.

  5. Scrape down the sides.Add all extracts to your milk mixture

  6. Slowly add a little bit of flour(in thirds)alternating with the milk. Flour/milk/flour/milk you know the drill

  7. Mix for about 20 seconds after adding each one. DO NOT OVER MIX

  8. Stop mixer and fold batter by hand to make sure it is all incorporated.

  9. Bake for about 1 hour to 1hr and ten minutes depending on your oven

  10. Check at the 50 min mark as all ovens vary. Allow to cool before flipping onto your desired cake board. Enjoy.







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