Daisy Cakes Southern Pound Cake Recipe 415

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour into a greased 9-in. square baking pan. Bake until cake tests done, 20-25 minutes. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned.

Steps:

• Preheat oven to 325 degrees. Thoroughly grease and flour a 10-inch tube pan. In mixing bowl, cream butter. Add sugar and continue beating until light and fluffy. Add eggs, one at a time, beating well after each. Scrape down your mixing bowl. Add sifted dry ingredients along with 1 cup buttermilk. Blend at low speed until combined. Scrape down bowl and mix for 2 minutes. Pour batter into prepared pan. Bake at 325 degrees 50-55 minutes or until toothpick comes out clean with just a few crumbs on it. Do not overbake! When the cake is almost ready to come out of the oven, prepare the butter sauce. Combine the sugar, water and butter. Bring to a low boil and stir until sugar is completely dissolved. Remove from heat and stir in vanilla extract. Do not allow the sauce to cool. It should be hot when poured over the cake. After removing the cake from the oven, prick the top of the cake with a long, wooden skewer. Pour the warm sauce over the cake while the cake is still in the tube pan. Allow the cake to cool for 20 minutes and remove from the pan. This allows the sauce to seep into the cake.

Steps:

• Cream butter and sugar.
• Add eggs one at a time, beat well after each addition.
• Add flour, salt and vanilla.
• Bake in tube pan at 300 degrees for 1 hour and 20 minutes.

Steps:

• Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
• In a large mixer bowl, cream butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition. Blend in lemon extract. Add remaining ingredients. Blend at low speed just until thoroughly combined, scraping bowl occasionally. Pour batter into pan. Bake for 55-60 minutes or until top springs back when touched lightly in the center. Cool 30 minutes; remove from pan. Cool completely and drizzle with glaze.
• For glaze: In a small bowl, place the extract and powdered sugar; stir in only enough water to make proper drizzling consistency.