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Mexican Pound Cake |
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Serves: 2
Print this Recipe
(Marquesote)
Category: Cakes
Makes 2 small loaves
Mexican bakeries nearly always have freshly baked loaves of a simple pound cake to take home and serve with fresh fruits and sauces or ice cream. I bake the cake in two small loaf pans, so I can use one right away and freeze the other for later use. To make one loaf, use a 9- × 5-inch loaf pan.
3/4 cup unsalted butter (1 1/2 stick)
3/4 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1. Preheat the oven to 350°. Grease and flour 2 small loaf pans (8 1/2 × 4 1/2 × 2 1/2 inches). In a large bowl, with an electric beater or mixer, combine butter and sugar until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla and beat until blended.
2. In a small bowl, whisk together the flour, baking powder, and salt. Using a wooden spoon or flexible rubber spatula, stir the dry ingredients into the egg mixture just until combined.
3. Transfer the batter to the prepared baking pans. Bake about 25 to 28 minutes, or until a tester inserted in the center comes out clean. Cool in pans on a rack to lukewarm, about 10 minutes. Remove the cakes from the pans and cool completely. Serve at room temperature. Store, well-wrapped in plastic, at room temperature, up to 5 days, or freeze wrapped and secured in a sealed freezer bag for 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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