Quarter Of A Pound Cake Recipes

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lime zest, vanilla and lime juice. Add flour alternately with milk, beating well after each addition. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.

Steps:

• 1. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, baking powder, and salt; add to egg mixture alternately with milk. Pour into a 5 3/4x3x2 inch loaf pan coated with cooking spray. Bake at 340 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Preheat the oven to 325ºF. Butter and flour cake pan. In a small metal bowl set over a pan of barely simmering water, melt the chocolate with the water, stirring, until the mixture is smooth and remove the bowl from the heat. In the large bowl of an electric mixer, cream the butter with the sugar until the mixture is light and fluffy, beat in the egg yolks, 1 at a time, beating well after each addition, and beat in the chocolate mixture. Onto a sheet of wax paper, sift the cake flour and in a bowl, combine it with the almond flour. Beat the flour mixture into the yolk mixture in batches, scraping down the sides of the bowl after each addition, and transfer the mixture to a large bowl.
• In the mixer bowl, cleaned, beat the egg whites with a pinch of salt until they just hold stiff peaks, stir 1/4 of the whites into the chocolate mixture to lighten it, and fold in the remaining whites gently but thoroughly. Spoon the batter into the bundt pan, smoothing the top, put the bundt pan in a deep roasting pan, and add enough hot water to the roasting pan to reach halfway up the side of the bundt pan. Bake the cake in the middle of the oven for 1 1/4 hours, or until a tester comes out clean. Remove the bundt pan from the water bath and let the cake cool in the pan on a rack for 10 minutes. Turn the cake out onto the rack and let it cool completely. Serve the cake with the cream.