Aunt Gussies Pound Cake Recipe By Tasty Recipes

AUNT SISTER'S POUND CAKE

Steps:

• 1. Preheat oven to 325 degrees F. These are some of the main ingredients. I used Butter Flavored Crisco for the shortening.
• 2. Here is the Cake Enhancer that I used, 1 tablespoon per cup of flour.
• 3. This is one of the pans that I used to bake the cake it has a 10 cup capacity and is called a CROWN BUNDT PAN. Always remember when filling the pans to leave at least a 1 1/2 to 2 inch space from the top of the cake pan to allow for the cake to rise during baking.
• 4. This is the other 10 cup Bundt pan that I used it is called an ELEGANT PARTY BUNDT PAN. Spray both pans liberally with Bakers Joy and set aside till needed.
• 5. Add the butter and shortening & cake enhancer to a large mixing bowl and cream together by gradually adding in the sugar a small amount at a time, and beating until mixture is smooth and no granules remain.
• 6. Add the room temperature eggs, one at a time and beat well after each addition.
• 7. Gradually add in the cake flour, alternating with the milk & lemon extract & Lor Ann lemon emulsion. Beat well. Add a few drops of yellow food color if desired for a more lemon colored batter. Beat until batter is smooth. Then divide evenly between the two prepared cake pans or one large pan.
• 8. Place in preheated 325 degree F. oven and bake for 1 hour or until toothpick inserted into center of cake comes out clean.
• 9. Remove from oven sit on metal rack for about 5-7 minutes then invert onto a large cake platter. This is the ELEGANT PARTY BUNDT PAN CAKE.
• 10. This is the Crown Bundt Cake. I decided to leave them both plain after all, and served them with fresh fruit. GLAZE: MELT BUTTER IN SAUCEPAN OVER LOW HEAT;THEN ADD SIFTED POWDERED SUGAR AND STIR, ADD IN LEMON JUICE OR MILK AND LEMON EXTRACT & STIR UNTIL BLENDED, REMOVE FROM HEAT. POUR OVER CAKE AND LET DRIZZLE DOWN SIDES OF CAKE AS DESIRED. Using lemon juice instead of milk adds more of a tart lemony flavor to the glaze.
• 11. Here is what the cakes and pans look like together. COMPLIMENTS OF COLLEEN SOWA here at Just a Pinch.

CLASSIC POUND CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Grease a 10-inch Bundt pan or 2 8 x 5-inch (20 x 12 cm) loaf pans with nonstick spray.
• In a medium bowl, whisk together the flour, baking powder, and baking soda.
• In a large bowl, combine the butter, sugar, and salt. Beat with an electric hand mixer on medium speed for about 6 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula and beat again for 1-2 minutes. Add the eggs, 1 at a time, beating well after each addition.
• With the mixer running on low speed, add the buttermilk and vanilla. Increase the mixer speed to high and beat for 30 seconds.
• Add ⅓ of the flour mixture and beat on medium speed until incorporated. Add ½ of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
• Transfer the batter to the prepared Bundt pan or divide between the loaf pans and bake for about 60 minutes, or until a cake tester inserted to the center of the cake comes out clean. Let the cake cool in the pan(s) for 15-20 minutes, then invert onto a wire rack and unmold from the pan(s). Let cool completely.
• Slice and serve.
• Enjoy!
• RECIPE BY: Morgan Baker

AUNT GUSSIE'S POUND CAKE RECIPE BY TASTY

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!