Aunt Sisters Pound Cake Recipes

Steps:

• In a large bowl, cream butter, sugar, and shortening together with a hand mixer.
• Mix the eggs, one at a time, into the batter.
• In a medium bowl, combine the milk, lemon extract, and vanilla extract.
• In a separate medium bowl, whisk the flour, baking powder, and salt.
• Alternately add the dry and wet ingredients into the batter.
• Pour the batter equally into two greased and lightly floured loaf pans.
• Bake in a non-preheated oven set to 350°F (180°C) for 1 hour, or until toothpick inserted comes out clean.
• Cool for 30 minutes before slicing.
• Serve with vanilla ice cream and berries.
• Enjoy!

Steps:

• 1. Do NOT preheat your oven.
• 2. Cream butter and shortening together in a large mixing bowl until well blended. Add sugar, lemon and vanilla extracts.
• 3. In a medium bowl, sift and measure 2 cups of flour. Sift and measure twice more. Gradually add four into the creamed butter/sugar mixture.
• 4. Add the eggs, one at a time, mixing at medium speed and being careful not to over beat.
• 5. Pour the mixture into a prepared bundt pan that has been sprayed with cooking oil.
• 6. Place the bundt pan in a COLD oven and bake at 275 degrees for 1 hour or a tooth pick comes out clean.
• 7. Remove from oven and allow to cool completely in pan. Turn out onto a cake plate. Glaze if you like, but I am a plain pound cake gal. Enjoy!

Steps:

• Preheat oven to 325 degrees.
• Grease and flour bundt pan( I use the baking spray).
• Cream butter and Crisco then add sugar. Mix until thick and creamy.
• Add eggs, one at a time, mixing well after each.
• Sift flour and baking powder together. Alternately add flour and sour cream, beginning and ending with the flour.Mix well but do not overbeat(it will make the cake tough).
• Add flavoring.
• Put into prepared pan and bake 90 minutes. Remove from oven and cool for 20 minutes before turning out. Let cool.
• This is good warm or room temperature. And it is even better the next day.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
• Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
• Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

Steps:

• 1. Preheat oven to 325 degrees F. These are some of the main ingredients. I used Butter Flavored Crisco for the shortening.
• 2. Here is the Cake Enhancer that I used, 1 tablespoon per cup of flour.
• 3. This is one of the pans that I used to bake the cake it has a 10 cup capacity and is called a CROWN BUNDT PAN. Always remember when filling the pans to leave at least a 1 1/2 to 2 inch space from the top of the cake pan to allow for the cake to rise during baking.
• 4. This is the other 10 cup Bundt pan that I used it is called an ELEGANT PARTY BUNDT PAN. Spray both pans liberally with Bakers Joy and set aside till needed.
• 5. Add the butter and shortening & cake enhancer to a large mixing bowl and cream together by gradually adding in the sugar a small amount at a time, and beating until mixture is smooth and no granules remain.
• 6. Add the room temperature eggs, one at a time and beat well after each addition.
• 7. Gradually add in the cake flour, alternating with the milk & lemon extract & Lor Ann lemon emulsion. Beat well. Add a few drops of yellow food color if desired for a more lemon colored batter. Beat until batter is smooth. Then divide evenly between the two prepared cake pans or one large pan.
• 8. Place in preheated 325 degree F. oven and bake for 1 hour or until toothpick inserted into center of cake comes out clean.
• 9. Remove from oven sit on metal rack for about 5-7 minutes then invert onto a large cake platter. This is the ELEGANT PARTY BUNDT PAN CAKE.
• 10. This is the Crown Bundt Cake. I decided to leave them both plain after all, and served them with fresh fruit. GLAZE: MELT BUTTER IN SAUCEPAN OVER LOW HEAT;THEN ADD SIFTED POWDERED SUGAR AND STIR, ADD IN LEMON JUICE OR MILK AND LEMON EXTRACT & STIR UNTIL BLENDED, REMOVE FROM HEAT. POUR OVER CAKE AND LET DRIZZLE DOWN SIDES OF CAKE AS DESIRED. Using lemon juice instead of milk adds more of a tart lemony flavor to the glaze.
• 11. Here is what the cakes and pans look like together. COMPLIMENTS OF COLLEEN SOWA here at Just a Pinch.

Steps:

• Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.
• Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, 1 at a time, beating well after each addition (mixture will form a batter as eggs are added).
• Pour batter into pan, smoothing top. Bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.

Steps:

• Preheat oven to 300ºF.
• Lightly grease and flour a 10 inch Bundt pan.
• Cream shortening, butter and sugar until light and fluffy with an electric mixer
• (This will take a while).
• Add eggs one at a time, beating well after each addition.
• Beat in almond extract.
• In another bowl, combine baking powder and flour.
• Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.
• Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.
• Allow cake to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature. In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated. Stir in the vanilla. Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.