Lemon Poppy Seed Pound Cake

Wednesday, February 11, 2015

White Cake recipe (my go to)

Source: Karen Patitz
Posted by Lisa
White Cake

(pictured was cooked in a 8 inch springform pan)
This cake has a very nice consistency and taste.  Holds up well.

 Ingredients List:

2 ¼ cups flour
1 2/3 cups sugar
2/3 cups shortening
1 ¼ cups milk
3 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon vanella extract
5 large egg whites

  1. Heat oven to 350°.  Grease bottom and sides of pan with shortening, lightly flour.

  1. Beat all ingredients except egg whites in large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly.  Beat on high speed 2 minutes, scraping bowl occasionally.

  1. Beat in egg whites on high speed for 2 minutes, scraping bowl occasionally.    Pour into pan.

  1. Bake 9x13 pan 40-45 minutes, 2-8in. round pans 23-28 minutes, 2-9in. round 30-35 minutes, or until toothpick inserted in center comes out clean or cake springs back when touched lightly in center.  Cool completely.

For Almond poppy seed cake:  use almond extract to replace vanilla and add poppy seeds.

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