Description
I love from-scratch pound cakes, so when i found this one on another site i knew i had to post it here for safekeeping. Served at the church point manor in virginia beach, this seems like a lighter-than-usual version of pound cake — a major selling point for me! I think i may make this for easter, though its pretty color would also make it great for valentine's day, baby showers or kid's tea parties, to name just a few possibilities. 🙂
Ingredients
- Vegetable Oil
- Sugar
- Buttermilk
- Egg Whites
- Egg
- Vanilla
- Butter Flavor Extract
- All-purpose Flour
- Salt
- Baking Soda
- Seedless Raspberry Jam
- Red Food Coloring
Instructions
- Preheat oven to 325 degrees
- Grease and flour one 9 x 5 x 3 inch loaf pan, and set aside
- Beat oil and sugar at medium speed with a mixer — about 2 minutes
- Combine buttermilk, egg whites, egg, vanilla, and butter-flavor extract, stirring until blended
- Combine flour, salt, and soda
- Add to oil mixture alternately with buttermilk mixture, beginning and ending with flour mixture
- Beat at low speed, beating just until blended after each addition
- Divide batter into thirds
- Spread one portion into loaf pan
- Stir raspberry jam into second portion
- Spread gently over first layer
- Spoon remaining batter over top
- Bake at 325 for 1 hour and 35 minutes or until a wooden stick inserted in center of cake comes out clean
- Cool in pan on a wire rack 10 to 15 minutes
- Remove from pan, and cool completely on wire rack