PLAIN POUND CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
- Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
LINDA'S POUND CAKE
The first time I made this I filled the pan and it overflowed into my oven. Made a mess but what I was able to salvage went into a bowl and my family ate it as the mistake cake. They loved it so I had to try to get it right. I last made this and got 2 -10 cup bundts and 12 cupcakes from the batter. Never fill your pan past 3/4...
Provided by Jennifer S
Categories Other Snacks
Time 1h50m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325, grease and flour a large tube pan. You can use a smaller pan or a bundt pan but may get 2 cakes or cupcakes from this batter
- 2. Cream together butter and Crisco, slowly add sugar and beat until light and fluffy. Add eggs one at a time beat until well incorporated. Mix in vanilla.
- 3. In a separate bowl sift together flour, baking powder and salt.
- 4. add dry ingredients to butter mixture in 3 batches alternating with the milk. End with flour as the last ingredient. Spread into prepared pans and bake for 1 hour 20 minutes
- 5. Cool in pan for 10 minutes, invert on rack and cool completely. Dust with powered sugar, glaze or leave plain
LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Provided by Sarah Copeland Sawicki
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g
LINDA'S APPLE POUND CAKE
I was wanting something sweet and I used what I had when I put this recipe together. I have had to make as many as 3 in one week. My family loves this cake. The men on my husband job love it also. I have made some for them to take home. It is best when really ripe apples are used.
Provided by Linda Maddox
Categories Cakes
Time 2h15m
Number Of Ingredients 15
Steps:
- 1. Mix the first ingredents together and set aside.
- 2. Meanwhile in a mixing bowl cream together cream cheese, butter, rum and vanllia foavorings, sugar, and eggs one at a time mixing after each until smooth. Using a wooden spoon or spatchula mix in flour one cup at a time, mixing well. Add first 5 ingredents to this and mix well,(again with spoon or spatchula). Pour mixture into greased and floured bundt cake pan. Sprinkle top of cake with the chopped pecans.
- 3. Preheat oven to 325* for 1hr 30min to 1hr 45min. or until toothpick inserted comes out clean.
- 4. Icing: Condensed Milk. Polk holes in top of cake while still warm right out of oven and pour the condense milk on top of cake soaking as much as you can in the holes. Allow to cool completely before cutting or placing in cake cover. If it sweats it will effect the taste of the cake. So it has to cool completely before storing.
LINDA'S LEMON DRIZZLE CAKE
Provided by Mary McCartney
Categories Cake Dessert Bake Easter Vegetarian Lemon Birthday Lemon Juice Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Butter and flour a 9-inch non-stick loaf pan.
- In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.
- Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.
- In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze.
- When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.
LINDA'S FIVE FLAVOR POUND CAKE WITH JULIE'S FRUIT
This combination came from a friend, Linda Stephen's Pound Cake and Julie Benge's Fruit served at a Carswell Air Force Base brunch. Just wonderful - and great when fresh fruit is not available!
Provided by lesliecoy
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- For Linda's Cake:.
- Preheat oven to 350 degrees.
- Mix sugar, butter,and oil together.
- Add eggs and mix well.
- Sift together dry ingredients and add to the cream mixture.
- Add milk and 1 tsp of each of the Five flavorings.
- Bake in a greased and floured tube pan at 350 degrees for one and half hours.
- Cool 10 minutes in the pan.
- Remove cake from pan.
- For the Glaze:.
- Combine all the glaze ingredients in a saucepan.
- Bring to a boil and continue until sugar is disolved.
- Place cake on pretty serving dish and pour glaze over.
- For Julie's Fruit:.
- Combine the pie filling, oranges, pineapple, bananas and 1/2 pint of strawberries.
- Put in a pretty bowl.
- To Serve:.
- Slice Pound Cake and place a slice on plate with Julie's Fruit on top.
- And Enjoy!
Nutrition Facts : Calories 952.6, Fat 42.6, SaturatedFat 20.4, Cholesterol 182.4, Sodium 264.8, Carbohydrate 137.8, Fiber 3.7, Sugar 101.9, Protein 9.2
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