This little 6 cup bundt pan is perfect for this pound cake recipe and deserving of any add-ins. It is a perfect size for just the two of us here at Sheckyville. It is not the usual kind of pound cake made from a pound of each of the basics, but it is of a smaller portion and deems it purpose well.

The cake can be topped with your favorite glaze, powdered sugar, or topping. On most occasions here at home we add just jam and a little bit of butter will go a long way.

The recipe calls for Rosemary Extract and it is very easy to make in advance, however it may be hard to find. In that case, a substitute of lemon or citrus flavoring extract would work well along with vanilla. You can find my extract recipe here.

I don’t find this recipe as dense as other pound cake recipes but I whip the butter, sugar, and egg mixture for about 4 minutes or so to get some air into it. It does just fine in this smaller bundt cake pan as long as you prep well with baking spray. I have only used the bundt pans so baking spray has been good to me on these pans and I have never had a problem with the cake releasing after cooling a few minutes.

Want to make your own extracts? Click here or the image and go to my post and learn how easy it is! Everyone should have these staples.

Enjoy,

From Mrs. Shecky’s Kitchen to you.

Mrs. Shecky

#KindaSquares