My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, May 26, 2010

Cold Oven Pound Cake

I know I recently posted a pound cake recipe, but a friend and I were talking about a recipe that we both had made at one time and neither of us had the recipe any longer. She found this wonderful little cookbook, Simple Down East Cooking , and there was the recipe.

Thank you my sweet friend. She's very shy and doesn't like for me to use her name. Can you imagine me with a shy friend!

This freezes beautifully. If you have a pound cake and cookie dough in the freezer you are ready for anything.

Cold Oven Pound Cake
12-14 servings
print recipe

3 stick butter, softened
8 ounce cream cheese
6 eggs, room temperature
3 cups all-purpose flour
3 cups sugar
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract

Cream butter, sugar, and cream cheese until soft and fluffy; add eggs one at a time, beating after each addition. Add lemon juice and vanilla and mix in. Turn off mixer and add 4 tablespoons flour and stir with spoon to mix; add remaining flour 1 cup at a time, mix with mixer on medium speed for 2 minutes. Spoon into greased tube pan. Place in cold oven and turn oven on to 300 degrees and bake 1 1/2 hours. No more, no less. Cool in pan 10-15 minutes. Remove to wire rack to finish cooling.

This will not work if you preheat the oven or keep opening the oven door.

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