Bishops Cake

Source

silver palate cookbook Page 295 Bishops Cake

Also known as Pound Cake

Ingredients

  • 2 sticks of sweet butter (unsalted butter)
  • 2 cups granulated sugar
  • 2 cups unbleached all purpose flour
  • 2-3 tablespoons of lemon juice
  • 1 teaspoon vanilla extract
  • 5 eggs

Equipment

  • measuring cup
  • measuring spoons
  • 10 inch bunt pan
  • medium bowl
  • spatula
  • oven

Directions

  1. Preheat oven to 350
  2. Grease and flour bunt pan
  3. Cream butter and sugar gradually: beat until fluffy ( this is the cakes texture )
  4. Sift flour and add to butter mixture. Stir just enough to blend.
  5. Add lemon juice and vanilla: stir well.
  6. Add eggs, one at a time, mixing well after each addition.
  7. Pour batter into prepared bunt pan. bake for 1 hour and 15 minutes, or until cake tester comes out clean
  8. When cake is done cool in its pan for 10 minutes.

Notes

Tasty for a whole week!

Do not microwave butter to soften it, as this changes the texture of the cake, instead let butter warm by leaving it out.

  • can swap a quarter to a half cup of flour for almond flour for a fluffier cake with a hint of almond
  • add lemon zest for a more lemony flavor
  • cut a cup of sugar to make it less sweet
  • higher quality ingredients make a big difference especially butter and eggs