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Aunt Mary's Cold Water Pound Cake

By

A light but nicely solid like a pound cake should
Be. An almond flavoured white icing makes this
Cake even more tasty.

Rate this recipe 2.5/5 (8 Votes)

Ingredients

  • 1 CUP OF BUTTER
  • 2 CUPS OF WHITE SUGAR
  • 3 EGGS
  • 1 TSP. FRESH LEMON JUICE
  • 1 TSP. VANILLA
  • 1 CUP COLD WATER
  • 3 CUPS WHITE FLOUR
  • 1 TSP. OF BAKING POWDER
  • 1/2 TSP. Salt

Details

Servings 10
Level of difficulty Easy
Preparation time 20mins
Cooking time 60mins
Cost Average budget

Preparation

Step 1

Using a hand mixer or by hand mix together butter and sugar until blended.
Add the eggs one at a time as in mix ingredients together
After adding each egg.
Add vanilla
Add lemon juice

Step 2

In a bowl mix all the dry ingredients together.
Slowly add to the wet ingredients snd blend together.
Add cold water last to your mixed ingredients and
Mix together.

Step 3

Bake in a greased tube or cake pan at 350° oven for 1 hour or more depending how hot your oven gets.
Chrck with toothpick in center of cake, if it comed out
Clean remove from oven.

Step 4

Let cool and frost cake with a simple white icing using
Almond flavouring or use your choice of flavorings.
Enjoy!

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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