Pound Cake

We had an excess of strawberries, so I decided to try another recipe from the King Arthur Flour Whole Grain Baking book. It turned out wonderfully!

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Vanilla Pound Cake
(Makes: Two 8 1/2 x 4 1/2" loaf cakes, one 10 inch tube cake or one 12-cup Bundt cake

2 1/2 c. whole wheat pastry flour
1 c. unbleached bread flour
1 tsp. salt
1 c. (2 sticks) unsalted butter
1 c. confectioners' sugar
1 1/4 c. granulated sugar
1 tsp. baking powder
4 large eggs
1 c. sour cream
1 tbsp. vanilla extract
1 tsp. grated lemon zest or 1/2 tsp. almond extract (optional)

Preheat oven to 350 degrees. Lightly grease pan.

Whisk flours and salt in a medium bowl. Cream together the butter, sugars and baking powder in mixing bowl until light and fluffy - about 5 minutes. Add the eggs, one at a time, beating well after each addition and stopping to scrape the sides and bottom of the bowl occasionally. Lower the mixer's speed, and add the flour mixture alternately with the sour cream, beginnning and ending with the flour. Stire in the vanilla and lemon zest, if using.

Transfer batter to the prepared pan. Bake for 45-55 minutes. Bake until toothpick comes out clean and cake beings to pull back from the edges. Let cool for 15 minutes on a rack in pan. Then remove cake from pan on to rack and let cool completely.
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For mine, I did a bundt cake pan and I didn't do the lemon zest or almond extract.
Also, the original recipe has a Crunchy sugar glaze, but I didn't want the added calories and knew the sweetened berries with whipped cream would be enough. This would be great with any berry. I need to pick up some blackberries for this next! yuuum!

I hope you try it - I don't think you will be disappointed. Another great recipe from that book pleases me so!