Tuesday, February 13, 2018

Vendredi Pound Cake

Vendredi Pound Cake 

Today is Pancake Day but what I really wanted was a comforting, thick slice of freshly baked pound cake, the kind of piece that would fulfill my need for the hugging cozy factor on this February afternoon. Butter, sugar, eggs and flour. The basics of a really dense ‘pound’. I took the liberty of changing things up slightly. Vanilla doubled. Buttermilk instead of milk and a tangy lemon drizzle on one. This recipe makes 1 large bundt or 2 loaves. 

Sidenote: For excessive decadence slice and fry as French Toast! Use this pound cake instead of bread.
While others eat pancakes. Eat ‘Vendredi Toast’ Oooh La La.
Maple syrup please!

P.S. I love those outer browned-up-good outside cuts - Do you? Hope not.

Vendredi Pound Cake

350 degree oven
Bake 1 (test for loaves) up to 1.5 hours (test for bundt)
Grease and parchment pans

Half pound butter
Half cup shortening
5 eggs
3 cups white sugar
2 tbsp. vanilla
1 tsp baking powder
1 tsp salt
1 cup buttermilk
3 cups flour

Drizzle on cooled baked cakes: 
Mix juice of one lemon and half cup sugar or icing sugar

Adapted from Paula Deen’s Mama’s Pound Cake

Patti Friday: Reporting from inside 'The Art Dept.' at the international 'Embassy of Ideas'

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