2019-03-01_Cooking_with_Paula_Deen_Special_Issues

(Nancy Kaufman) #1
PAULA DEEN’S BEST CAKES & PIES 44

1 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



  1. Preheat oven to 325°. Spray a 12- to
    15-cup tube pan with baking spray with
    fl our.

  2. 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.


  1. 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.

  2. 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.

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