Product Used In This Recipe
Butter Cream Bundt Duet
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PREP: 40 MINUTES
COOK: 35 MINUTES
SERVINGS: 8 SERVINGS
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Ingredients
- 1/ 2 cup butter, softened
- 1 1/ 2 cups sugar
- 3 eggs
- 1/ 2 cup heavy whipping cream
- 1 1/ 2 cups cake flour
- 1/ 2 teaspoon vanilla
- 1/ 4 teaspoon lemon extract
- 1/ 4 teaspoon almond extract
Directions
Heat oven to 325 degrees F (150 C). Grease and flour pan; set aside. In medium bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add half of the cream and half of the flour; beat well. Add remaining cream and flour and mix well. Stir in vanilla, lemon and almond extracts. Divide batter evenly in pan. Bake 35-40 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Invert onto cooling rack and cool completely.
Posted by Rose
This recipe is great! The three flavors of lemon, almond, and vanilla really make a heavenly blend. I made this for my mother-in-law’s Birthday and even though the attendees said, “I’ll just have a little bite” they came back for more. I couldn’t be happier with my duet pan! I, like another reviewer, enjoy keeping a cake in the freezer as well as sharing one with a friend and that’s the best way to have cake!
Posted by Anne
Delicate in flavor and texture, this cake has become a family favorite. I love the duet pans–I make the two cakes and freeze or give away one! A doubke win!
Posted by anna
excellent recipe; would like more in the correct proportions for this pan. Would like to use it more without having to experiment with quantity of ingredients. thank you.
Posted by Tracy
This is a wonderful recipe and the blend of vanilla, lemon and almond extracts are extremely delectable!