PASTEL POUND CAKE

Pastel Pound Cake

Course Appetizer, Dessert, Side Dish, Snack
Cuisine American, French
Servings 8

Ingredients
  

  • 1 cup butter softened
  • 2 cups of sugar
  • 4 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup rainbow-colored miniature
  • marshmallows
  • confectioners’ sugar

Instructions
 

  • In a large mixing bowl, cream butter and sugar. Add eggs, one at a
  • time, beating after each addition. Add extracts. Combine the flour,
  • salt, baking powder, and baking soda; add to creamed mixture
  • alternately with buttermilk, beating well after each addition.
  • Pour half of the batter into a greased and floured 10-in. fluted tube
  • pan. Sprinkle with marshmallows. Top with remaining batter. Bake
  • at 350 degrees F for 55-60 minutes or until a toothpick inserted near
  • the center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack to cool
  • completely. Dust with confectioners’ sugar.

Notes

This recipe is perfect for kids’ parties, you will delight their adorable little hearts when the surprise colors are revealed when its cake cutting time.
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