Easter Peek-a-Boo Pound Cake
With this Easter Peek-a-Boo Pound Cake, everyone will be asking, “How did you do that?” Get ready to impress at your Easter parties this year with this easy-to-make, yet extraordinary cake.
I have to admit I’ve struggled with pound cake for a long time. It never worked right. The texture was always coarse and the whole cake was heavier than it should be.
Then one day I realized that we are located in a high altitude city. Ogden Utah sits at nearly 4,300 feet. It is recommended that at 3,500 feet you adjust your recipes to compensate for the lower air pressure.
So, I set out to find a recipe for pound cake that would work at high altitudes. I found one and tried it. To my utter amazement, I had finally baked a pound cake that had a consistent small crumb texture and didn’t feel like it weighed a ton.
If you live above 3,500 feet, try this recipe. If you live at a lower altitude, you may want to just stick with your trusty pound cake recipe, but follow the directions for making the peek-a-boo cake below.
- 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 350° F.
- 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.
- Remove cake and enjoy!
- 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 350° F 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.