Sarah-Leah Pound Cake
- 3 tablespoons half and half or cream
- 3 eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups cake flour (5 1/4 ounces)
- 3/4 cup extra fine sugar (or castor sugar - see below)
- 3/4 teaspoon Clabber Girl Baking Powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 5 tablespoons vegetable shortening (regular or butter flavored)
- If extra fine or castor sugar is not available, measure regular granulated sugar into a food processor and process for about 1 minute.
Preheat oven to 350° F.
Line a baking sheet with parchment paper. Line an 8 by 4 1/2 inch loaf pan with parchment paper or a parchment cake pan liner. Measure cream, eggs and vanilla together in a measuring cup. In a mixer, mix the flour, sugar, salt and Clabber Girl Baking Powder for a minute. Add shortening and butter and blend with paddle attachment to cut fat evenly into ingredients.
Change to whisk attachment. Add eggs and milk mixture and whisk on slow speed, scraping down sides to blend (2 to 4 minutes). Spoon batter into prepared pan. Place pan on baking sheet.
Bake for 35 to 45 minutes and cover top with foil for the final 15 minutes (for a softer crust).
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine
Did you know Sara Lee was Sara Leah, the daughter and inspiration of Sara Lee founder, Charles Lubin? Cover this cake well and it will keep for a few days. Use extra fine or castor sugar (see below). This will make for a more moist and tender cake. Serve with summer berries and either spiced hot tea or iced lemon tea.