Zutaten für Summer Pound Cake
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- Orange Juice
- Cake Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Strawberry
- Peach
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Zubereitung von Summer Pound Cake
- Grease and flour a bundt pan.
- Preheat oven to 300°F (150°C).
- In a food processor, cream together 4 large eggs and 1 ½ cups granulated sugar for 1 minute, until light and fluffy.
- Scrape down the sides of the bowl.
- Add 1 cup (2 sticks) unsalted butter, cut into pieces, and the juice of 1 lemon through the food chute; blend for 1 minute.
- Scrape down the sides of the bowl.
- In a separate bowl, whisk together 2 cups + 6 tablespoons all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients in the food processor, using 2 on/off pulses to combine. Do not overmix.
- Gently fold in 2 cups of your favorite summer fruits (berries, peaches, etc.), tossed with 2 tablespoons of the reserved flour.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
146 g
Sugar
1438g
Fat
770g
Carbs
211g
