Grandmas Southern Pound Cakecin Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter with an electric mixer until soft and creamy, scraping the sides of the bowl as you go, about 2 minutes. Gradually add in sugar on medium speed. Add eggs one at a time, beating after each addition until the yellow disappears from the previous one.
• Combine flour and baking soda in a bowl. Add sour cream to the creamed butter mixture alternately with the flour, ending with sour cream. Beat in vanilla and almond extract just until combined. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Dust with powdered sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
• Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

Steps:

• Preheat oven to 350 dF. Prepare pan by generously spraying with Bakers Joy non stick spray.
• In a medium bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
• In a large bowl combine the butter and sugar. Beat in each egg one at a time until smooth.
• Add the lemon and vanilla.
• Gradually add the dry ingredients to the egg-sugar, lemon and vanilla mixture.
• Pour into prepared fluted tube (bundt) pan, loaf pan or tube pan.
• Bake at 350 dF for one hour (being sure you do not open oven door to look at cake until one hour has gone by).
• Test cake with a toothpick in center for doneness (toothpick should come out clean).
• When cake is done..cool on wire rack for a bit then turn out onto cake plate.
• While cake is cooling heat Raspberry Jam and pour over cake after it's removed from pan an on the cake plate. Then decorate with fresh Raspberries on top and around cake dish.
• *NOTE: If you are using sugar in the cake you will probably want to use regular Jam for your glaze instead of sugar-free. This is your choice. I also use a Jam called Fifty-50 sometimes. OR you can just dust with powdered sugar if you prefer it that way...however you make it, Enjoy!!!