My Aunts Pound Cake Recipes

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. GREASE AND FLOUR A 9 1/2 BY 3 3/8 - INCH BUNDT PAN.
• 2. CREAM 3 STICKS OF BUTTER AND SUGAR TOGETHER ON MEDIUM-HIGH SPEED UNTIL LIGHT AND FLUFFY.
• 3. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD THE VANILLA AND LEMON EXTRACT AND MIX WELL.
• 4. IN A MEDIUM BOWL, SIFT TOGETHER FLOUR, SALT, AND BAKING SODA.
• 5. ADD 1/3 OF DRY MIXTURE TO CREAMED MIXTURE AND BEAT ON LOW UNTIL MIXED.MIX IN HALF OF THE SOUR CREAM.
• 6. ALTERNATE BETWEEN THE FLOUR MIXTURE AND SOUR CREAM.
• 7. POUR CAKE MIXTURE INTO A FLOURED BUNDT PAN AND BAKE FOR 1 1/2 HOURS, OR UNTIL A CAKE TESTER COMES OUT CLEAN.
• 8. THEN COOL CAKE IN PAN FOR 15 MINUTES AND THEN REMOVE CAKE FROM PAN AND COOL COMPLETELY ON WIRE RACK.

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. Preheat oven to 350 degrees. Spray tube bundt pan generously with Baker's Joy.
• 2. Mix ingredients for cake together until smooth. Do not overmix.
• 3. Pour batter into pan and bake for 55 -65 minutes until done (Use the fork or tooth pick test). Allow to cool for about 10-15 minutes and invert to serving dish.
• 4. While cake is cooling mix powdered sugar and lemon juice to desired texture. It is only a glaze, so it should been a thick nectar consistency.
• 5. Pour glaze over cake a little at a time spreading with the back of a spoon allowing it to soak into the still warm cake.
• 6. Serve warm or room temperature.....it doesn't matter!

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:

• Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together. Add vanilla and lemon extract to milk. Add dry ingredients to sugar and egg mixture, alternating with liquid, beating just to blend, until all ingredients are combined. Beat batter on medium speed for 5 minutes. Place into greased and floured 10-inch tube pan and place into COLD oven. Bake at 350 degrees for 1 hour and 15-20 minutes until a cake tester inserted in the middle comes out clean. ShareThis

Steps:

• 1. Cream together butter and oleo. Add 2 eggs, then cream cheese and sugar. Mix in 1 cup flour. Add 2 eggs and mix in 1 cup flour. Mix in last 2 eggs and vanilla. Pour into greased and floured tube pan. Bake in cold start oven 1 1/2 hours at 300 degrees.

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.