PRIDE CAKE 🏳️‍🌈

Written By Nia Hendrix

HAPPY LAST DAY OF PRIDE! BLACK LGBTQ+ LIVES MATTER!!🏳️‍🌈✨


IMG_0683.JPG

😍 LET’S TALK POUND CAKE!! 😍



Pound cake is delicious. I’m not gonna explain it because If you know, you know! This dense and moist beauty is so EASY TO MAKE. Now the rainbow in the middle? She could use some work. Before this I had never made a pound cake, and to my surprise this is like the easiest cake I’ve made in my life. Literally made this rainbow version on my 30 minute lunch break! There’s seriously no excuse to not make this right now! I got this rainbow idea from buttermilk by Sam. (Although she is a goddess who also dabbled in magic because I have no clue how she got that rainbow so perfect!) But i digress, whether you’re wanna make a rainbow cake or just a good ol pound cake this recipe is for you! 

 

IMG_0682.JPG



INGREDIENTS: all at room temp!💗

  • 2 1/2 sticks butter (salted? unsalted?? who cares!)

  • 8 oz cream cheese

  • 3 C sugar

  • 6 eggs

  • 3 C flour

  • 2 Tbs cornstarch

  • 1 Tbs lemon zest

  • 2 Tsp vanilla

  • 1/4 Tsp almond extract (optional!)

  • 1/4 cup milk 

  • 2 Tbs apple cider vinegar 



RECIPE: 😬

  • Cream together butter and cream cheese

  • Slowly stream in sugar 

  • Cream for 5 minutes if using a stand mixture do the next two steps while this creams!

  • (10 minutes if using a hand mixer)

  • (if you’re mixing by hand I’m so sorry and good luck! try to get a light fluffy batter!)

  • Combine milk and vinegar together (this is buttermilk btw!)

  • Zest a lemon

  • Slowly add in 1 egg at a time. let the egg completely incorporate between adding.

  • Add in zest and extracts

  • Sift flour, cornstarch and a pinch of salt together

  • Add half of the dry ingredients to mixer while mixer

  • Add the buttermilk

  • Add in the rest of the dry ingredients

  • Mix until the batter is fairly lumpy and a lot of the flour is still visible

  • Fold in the remaining flour

  • Prepare a bundt pan by coating it in spray oil and dusting with flour. (remember to shake off excess flour!)

  • Pour in batter and place in 350 degree oven for 1 hour and 20 minutes! (I made this 3 times. sometimes it took one hour, another the full hour and 20 minutes! check the cake at 1 hour with a toothpick. the top will be golden (cracks are fine) and the toothpick should come out clean)

  • Let cake cool on a cooling rack in the bundt pan for 15 minutes

  • Turn out cake onto cooling rack until completely cool



OPTIONAL SUPER FUN RAINBOW! 🏳️‍🌈

  • grab some food coloring and check out the highlight on buttermilk by Sams instagram because it’s so much easier to see than for me to explain but I will try to explain anyways.

  • grab 5 bowls and add half a cup of batter to the first. add a little less than half a cup to the second. add a little less than that to the third. and so on and so forth until all 5 have some batter but the last bowl only has about 1/4 cup.

  • use any color dyes but I used red, yellow, green, blue and purple and I mixed one color per bowl

  • grab a small glass and 5 sandwich baggies

  • open the sandwich bag over the cup so that you have a cute little scoop station, and your plastic bag is inside of the cup so that you can pour in your batter into each bag. 1 color per bag!

  • add in half the plain batter to prepared bundt pan

  • then please look at Sams page because I really don’t know how to explain it! She’ll be tagged in the instagram photo!



OPTIONAL TOPPINGS!🥰

I just used a very simple and thick icing! It’s so simple I refuse to give a recipe. I believe in you! Grab a bag of powdered sugar and pour like two handfuls into a bowl. Add a splash of lemon extract and water. Mix. Adjust adding powdered sugar and water to get desired consistency. (My icing was like lava. Very thick, but when lifted with a spoon and dropped into the bowl, would melt back into the other icing.)

Obviously this is better with sprinkles 😉



REFRENCES AND CHARITIES



Nia Hendrix
Previous

“CHICKEN” PARM
Next

AVO TOAST