Cake Recipes
Aztec Pound Cake
Ingredients
- 1 cup butter, softened
- 1 tablespoon grated orange rind
- 2 cups granulated sugar
- 6 eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
Instructions
- Beat butter and orange rind at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
- Add egg yolks, one at a time, beating just until yellow disappears.
- Stir in vanilla extract.
- Combine flour, cornmeal, baking soda and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
- Beat egg whites at high speed until stiff peaks form; fold into batter.
- Pour batter into a greased and floured* 9 x 5 x 3 inch loaf pan.
- Bake at 325 degrees F for 2 hours or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 minutes; remove from pan and cool completely on wire rack.
Notes
* For best results, use our Pan Release!
There will be too much batter for the loaf pan, so put the extra into ramekins and bake.