PAULA DEEN’S BEST CAKES & PIES 441 cup butter, softened
3 cups sugar
5 large eggs
3 cups all-purpose fl our
1½ teaspoons baking powder
¼ teaspoon salt
1 cup whole buttermilk
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon coconut extract
- Preheat oven to 325°. Spray a 12- to
15-cup tube pan with baking spray with
fl our. - In a large bowl, beat butter and sugar
with a mixer at medium speed until
fl uff y, 4 to 5 minutes, stopping to scrape
sides of bowl. Add eggs, one at a time,
beating well after each addition.- In another large bowl, whisk together
fl our, baking powder, and salt. With
mixer on low speed, gradually add fl our
mixture to butter mixture alternately
with buttermilk, beginning and ending
with fl our mixture, beating just until
combined after each addition. Beat in
zests and extracts. Spread batter into
prepared pan. - Bake until a wooden pick inserted
near center comes out clean, about
75 minutes. Let cool in pan for
20 minutes. Remove from pan, and let
cool completely on a wire rack. Store in
an airtight container for up to 3 days.
Five-Flavor Pound Cake
Makes 1 (10-inch) cake- Bakinğ TiǙ -
Cool this cake top side up to maintain the
crunchy crust that develops while baking.