Here's a recipe for the perfect party pound cake baked in a 9x13x2-inch rectangular cake pan. It's a very rich, dense cake so a little goes a long way, and it stays fresh for several days when stored in an airtight container. You can adjust the flavor by changing the extracts used, but the recipe below is how I like it - it's especially good topped with either my CHOCOLATE GANACHE or my VANILLA ITALIAN MERINGUE BUTTERCREAM.
Spray pan well with Baker's Joy to prevent sticking if you plan to unmold the cake. And for large cakes like this one, I like to line the bottom of the pan with parchment as well.
The cake is ready to come out of the oven with a toothpick inserted in the center comes out clean.
Items used to make this recipe:
professional cake pan https://amzn.to/2I71w17
heating cores https://amzn.to/2VlOnF8
insulated baking strips https://amzn.to/2WNutTV
pure vanilla extract https://amzn.to/2IaXyEv (use the good stuff)
pure almond extract https://amzn.to/2VofFuw
pure lemon extract https://amzn.to/2IdQGX1
baker’s joy baking spray https://amzn.to/2WKNTsA
Perfect Party Pound Cake
Makes one tall single-layer 9x13-inch cake
16 tablespoons unsalted butter, room temperature
3 cups granulated sugar
1 tablespoon pure vanilla extract
2 teaspoons pure almond extract
1/4 teaspoon pure lemon extract
7 large eggs
3 cups all purpose flour
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup sour cream
Preheat oven to 325F.
Prepare 9x13x2-inch cake pan with Baker's Joy baking spray and wrap pan with insulated baking strips that have been moistened with water (this will prevent your cake from forming a hump).
In a heavy duty stand mixer, beat butter and sugar together until light and fluffy, about 3 minutes.
Add vanilla, almond, and lemon extracts; beat just until combined.
Add eggs, one at a time, beating after each addition until no traces of egg remain.
In a medium bowl, whisk together flour, salt, baking soda, and baking powder; add to batter in mixing bowl, beating until no traces of dry flour remain.
Add sour cream and mix until combined.
Pour batter into prepared baking pan and bake for 45-60 minutes until a toothpick inserted in the center of the pan comes out clean.
Remove cake pan from oven and place on a cooling rack for 10 minutes before turning the cake out of pan.
Allow cake to cool completely on rack before frosting