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
AUNT CONNIE'S COCONUT CAKE
Aunt Connie made this cake for special occasions. It is as wonderful as she was, and I remember her every time I make it.
Provided by Diana
Categories Desserts Cakes Holiday Cake Recipes
Time 2h50m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Grease a 10-inch tube pan.
- Combine flour, salt, and baking soda in a bowl.
- Beat 1 1/2 cup butter and 3 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
- Beat eggs one at a time into butter mixture, allowing each egg to blend completely before adding the next. Beat in sour cream and 1 teaspoon vanilla extract with the last egg.
- Gradually stir flour mixture into egg mixture, mixing until just incorporated.
- Fold in 7 ounces flaked coconut, mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- Whisk milk and cornstarch in a saucepan over medium heat until mixture becomes very thick, stirring constantly, about 5 minutes; set aside to cool completely.
- Beat 1 cup sugar, 1/2 cup butter, and shortening with an electric mixer in a bowl until mixture is smooth and creamy.
- Beat cooled milk paste and 2 teaspoons vanilla extract into sugar mixture to achieve a light and creamy frosting.
- Spread frosting over completely cooled cake and sprinkle remaining 3 1/2 ounces flaked coconut over the frosting.
Nutrition Facts : Calories 694 calories, Carbohydrate 79.9 g, Cholesterol 138.3 mg, Fat 40 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 23.7 g, Sodium 312.6 mg, Sugar 57.8 g
AUNT ROSé'S POUND CAKE
Categories Cake Dairy Egg Dessert Bake Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 20
Number Of Ingredients 6
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.
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
AUNT IRENE'S TOP SECRET COCONUT CAKE
This cake is easiest when cooked in a disposable 9x13 pan with a lid. Very simple cake to make. Mix right in the pan for less mess. Very moist and tastes great! My mother-in-law found this recipe and made it for a family get together. Her aunt Irene asked her for the recipe and ever since has claimed it as her recipe and refuses to give it out to anyone. We enjoy the story as much as we do the cake! So, here is aunt Irene's TOP SECRET Coconut Cake recipe! I hope you and your family enjoy it as much as we do.
Provided by Lynnaper
Categories Dessert
Time 30m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350°F.
- Grease a 9x13 cake pan with the oil.
- Add cake mix, eggs and water to pan. Mix with a fork until there are no clumps.
- Bake the cake for 30 minutes at 350°F.
- While the cake is baking, add the milk, sugar and coconut flavoring in a sauce pan. Bring to a boil and then remove from the heat.
- Once the cake is done, remove from the oven. Using a fork, poke holes all over the entire cake. Don't be stingy with the holes! Pour the mixture all over the cake.
- Let cake cool.
- Mix shredded coconut and cool whip together. Use as icing for the cake. Put top on cake pan and refrigerate till ready to eat!
Nutrition Facts : Calories 6849.3, Fat 360.6, SaturatedFat 224.6, Cholesterol 467.4, Sodium 4751.6, Carbohydrate 879.7, Fiber 23.6, Sugar 672.8, Protein 58.8
AUNT SARAH'S COCONUT POUND CAKE
Wow. My husband's aunt gave me this recipe at a bridal shower. Why did I wait 20 years to make it? The flavor is better if you can wait a day or two to eat this.
Provided by ctrmom
Categories Dessert
Time 1h50m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Cream butter, shortening, and sugar.
- Add eggs, one at a time. Beat well after each addition.
- Add flavorings and coconut milk.
- Add 1 cup of flour at a time.
- Stir in coconut.
- Pour into Bundt pan (well-greased and floured).
- Bake at 325 about 1 hour + 30 minutes, or until a skewer comes out clean.
- Note : This makes a lot of batter, so be careful not to fill the pan to full.
- Icing: Mix the softened cream cheese with the sugar and extracts. Add coconut milk until this reaches a good consistency, to barely drip down the sides of the Bundt cake. Stir in the nuts. Adjust the consistency if necessary. Pour/spread over the cooled cake. You may want to do this on a rack with something beneath to catch the drips.
Nutrition Facts : Calories 369.8, Fat 18.8, SaturatedFat 9.6, Cholesterol 72, Sodium 126.9, Carbohydrate 47.8, Fiber 0.6, Sugar 35.1, Protein 4
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