High Altitude Pound Cake
2 2/3 cups all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon baking powder
1 teaspoon salt
4 large eggs
3/4 cup milk
3/4 cup butter
10 drops lemon essential oil (optional)
1 1/2 teaspoons vanilla extract
Preheat oven to 350F.
Sift together flour, sugar, baking powder, and salt.
Break eggs into another bowl.
Add butter and cream with beater.
Add milk to the eggs and butter; mix.
Beat together the butter and egg mixture with the flour mixture on medium speed for 3 minutes.
Add milk, lemon essential oil, and vanilla.
Beat batter on medium speed for 2 minutes.
Pour batter into 2 greased and floured 9-inch loaf pans.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Cool completely with cake upright in the pan.
— — —
Assembling the Peek-a-Boo Cake
You will need
1 recipe of pound cake
cookie cutter of your choice that is not taller than your pan
food coloring of your choice
Mix up one recipe of pound cake batter. Do not bake at this point.
Divide batter in half and tint one half to your desired color, leaving the other half uncolored.
Pour colored batter into 1 9-inch loaf pan and bake according to recipe directions.
Cover the uncolored half and set aside until ready to use.
When colored cake is baked, allow to cool completely.
Slice cake into slices as wide as your cookie cutter.
Use your cookie cutter to cut a shape out of each slice.
Spoon a thin layer of uncolored cake batter onto the bottom of a greased and floured 9-inch loaf pan.
Carefully place cut-outs down the middle of the pan and place them as close together as possible.
Spoon remaining batter over the cut-outs. You may find you don’t need to use all the batter. (I found it easier to keep the shapes from tipping or breaking by using a piping bag to squeeze the batter around the shapes.)
Bake at 350F for another 60 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool 10 minutes in the pan, then remove and cool completely on a wire rack.