AUNT GUSSIE'S POUND CAKE RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, shortening, eggs, whole milk, lemon extract, vanilla extract, flour, baking powder, salt, vanilla ice cream, fresh berry
Provided by Frank Tiu
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 760 calories, Carbohydrate 77 grams, Fat 45 grams, Fiber 1 gram, Protein 11 grams, Sugar 37 grams
EASY POUND CAKE RECIPE
Made famous by my Aunt Sue, here's an easy pound cake recipe that's guaranteed to deliver a deliciously moist and sweet vanilla sponge cake.
Provided by The SouthernPlate Staff
Categories Dessert
Time 1h35m
Number Of Ingredients 6
Steps:
- Grease and flour a tube or bundt pan and set out the eggs and butter to allow them to come to room temperature.
- In a large bowl, cream the butter and sugar until smooth. Add the eggs, one egg at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated.
- Stir in the vanilla.
- Pour the vanilla cake batter into the prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80 to 90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.
Nutrition Facts : Calories 465 kcal, ServingSize 1 serving
MY AUNT'S POUND CAKE
I REMEMBER THIS POUND CAKE BECAUSE MY AUNT USE TO MAKE THIS CAKE EVERY WEEKEND, AND IT WAS SO MOIST AND TASTY, AND AS KIDS WE COULD'T CLEAN OUR PLATE FAST ENOUGH JUST FOR OUR AUNT'S POUND CAKE AND ICE CREAM.......
Provided by Teresa Howell
Categories Cakes
Time 2h
Number Of Ingredients 9
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.
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