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Strawberry Pound Cake

Course Appetizer

Ingredients
  

  • UDI M. PHELPS 4 Eggs
  • 1/2 lb Butter; (do not substitute margarine)
  • 1 1/2 c Sugar
  • 2 c All-purpose flour
  • 2 ts Baking powder
  • 1/2 c Milk
  • 1 ts Vanilla extract
  • 1 c Whipping cream; whipped, optional 2 tb Powdered sugar
  • 2 c Strawberries; sliced

Instructions
 

  • Grated orange rind; optional Beat the eggs until foamy. In separate bowl, combine butter and sugar and beat until light and fluffy.
  • Blend in beaten eggs and stir until thoroughly combined. Set aside. Combine flour and baking powder. Sift together 3 times.
  • Gradually add flour mixture alternately with the milk to egg mixture, beginning and ending with flour. Mix until well combined
  • Stir in vanilla. Lightly oil and flour a 10-inch bundt pan. Pour in cake batter. Bake at 350 degrees F.
  • for 45 to 50 minutes or until a tester inserted in center comes out clean. Remove from oven and let stand for 5 minutes.
  • Remove from pan and cool on wire rack. Spoon whipped cream sweetened with powdered sugar into center of ring.
  • Garnish with strawberry slices and orange rind, if desired. Tips: This cake is also good just sprinkled with powdered sugar. Shared and MM by Judi M. Phelps jphelps@best.com or jphelps@shell.portal.com —–