Sheet Pound Cake!

Hi everyone! I'm happy to be joining Foodie Friday and Suzy for her Great Cooking Magazine Challenge today. I chose a recipe from the May 2009 Issue of Martha Stewart Living, Sheet Pound Cake.

I decided to use it to make a trifle for dessert today, my first trifle.

Not much to show folks, here it is out of the oven. 

Once it cooled I cubed it and layered it with sweetened strawberries and chocolate pudding.

Not a bad centerpiece:@)

Sheet Pound Cake

1 C a/p flour

1/2 tsp baking powder

1/4 tsp salt

5 Tblsp butter, softened

3/4 C sugar

1/2 tsp lemon zest (optional, I didn't have a lemon)

1/2 tsp vanilla

2 large eggs

1/3 C whole milk (I used 2%)

1. Preheat oven to 350 degrees.
2. Line a 9x13 rimmed baking sheet (quarter cookie sheet) with parchment.
3. Whisk together flour, baking powder and salt.
4. Cream butter and sugar till fluffy. Add zest and vanilla. Add eggs one at a time.
5. Add flour in two additions, alternating with milk.
6. Spread into prepared sheet pan. Bake till tester comes out clean, approx 15-17 minutes.
7. Cool.

Notes:

• Take the time to try to spread it out evenly, it doesn't spread much while baking. This is where that offset spatula I bought would have helped... maybe I'll remember it next time!
• I find that this does not cook faster than expected (as my Jelly Roll cake does). See my finger print where the cake stuck to my finger? I won't check it early next time.
• This is a nice cake to cut shapes out of with cookie or biscuit cutters. 
• Great cake for a trifle!

Hope you love it if you try it!