Mothers Miracle Pound Cake Recipes

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Gradually add flour alternately with milk, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 40 minutes. Cool 15 minutes before removing from pan to a wire rack to cool completely.

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:

• First with mixer cream until fluffy butter, Crisco, sugar, eggs.
• Now with wooden spoon add flour and milk to mixture mixing a little at a time alternating until mixture is smooth add vanilla.
• Lightly spray a tube pan or an angel food cake pan.
• Pour batter into pan.
• Shake pan to smooth batter even.
• Place in a cold oven.
• Set temperature at 300°F degrees.
• Bake for 1 1/2 hours.
• Insert toothpick--when inserted comes out dry cake is done check at 1 1/2 hours.

Steps:

• Preheat oven to 350 degrees. Generously spray three 5 3/4-by-3-by-2-inch loaf pans with cooking spray; set aside. Sift together the flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture, alternating with the buttermilk, beginning and ending with the flour. Set aside 1/3 of the batter.
• In a bowl, mix cocoa and 1/4 cup boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
• Spoon batters into the prepared pans in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion. Place pans on a baking sheet.
• Bake, rotating the pan halfway through, until a cake tester comes out clean, about 35 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cakes from pans and cool completely on the rack.

Steps:

• Cream butter, shortening and sugar.
• Add eggs one at a time, beating well.
• Add baking powder,vanilla and lemon flavorings; mix well.
• Add 1/3 of the flour and 1/3 of the milk; stir well.
• Repeat until all the milk and flour are added and well combined.
• Bake in prepared (greased/floured) tube pan at 350 degrees for 75 to 90 minutes, or until cake tester comes out clean when inserted in center of cake.