Adams Extract Pound Cake
Adams Extract Pound Cake is a simple pound cake flavored with Adams Pound Cake Flavoring.
Servings 8
Ingredients
- 8 ounces unsalted butter 230 grams
- 1 ⅓ cups granulated sugar 265 grams
- 4 large eggs room temperature
- 1 tablespoon Adams Pound Cake Flavoring
- ¾ teaspoon salt reduce to ¼ if using salted butter
- 1 ½ cups 6.8 ounces all-purpose flour (190 grams)
- ¾ teaspoon baking powder
Glaze
- 1 cup confectioners' sugar
- 2 teaspoons Adams Pound Cake Flavoring
- Milk as needed start with 2 teaspoons
Instructions
- Preheat the oven to 325 degrees F. Grease and flour a 9x5 inch loaf pan or use 4 3x5 inch loaf pans.
- With an electric mixer, beat the butter until creamy. Gradually add the sugar (⅓ cup at a time) beating well. Continue beating butter and sugar until fluffy.
- Reduce speed to low and add 1 egg. Mix on low until egg is fully blended, then increase speed and beat for 30 seconds. Repeat with remaining eggs, adding individual eggs on low and increasing speed. Beat in the flavoring and the salt.
- Mix together the flour and the baking powder, then add to the batter and stir on low until fully blended.
- Spoon batter into the pan and bake for about 60 minutes or until a tester inserted comes out clean. If making small loaves, bake time should be about 45 minutes.
- Let cool in pan for 30 minutes, loosening it slightly from the sides while cooling.
- To make glaze, combine sugar and flavoring, then add milk teaspoons at a time, stirring until creamy and smooth. Drizzle over cake in pan. Allow the glaze to set somewhat, then remove from pan.
Notes
This recipe will also make 4 small pound cakes. If you make small pound cakes, check the baking time after 35 minutes. If you are using White Lily, weigh out 190 grams, as the volume of White Lily sometimes differs from regular all-purpose. I've been making my test cakes with 190 grams of White Lily.
