Grocery Store Gossip Pound Cake Recipes

GROCERY STORE FROSTING

Steps:

• In a heavy duty mixer combine the shortening, butter or margarine, vanilla and water. Add the sugar and salt, beat until well mixed. Add a tablespoon or two more of water if needed. Turn mixer to the highest speed and beat for 15 minutes.

GROCERY STORE GOSSIP POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• In large mixing bowl, combine all ingredients together.
• Beat on medium speed for approximately two minutes.
• Pour into greased 9x13 cake pan, spread evenly.
• Bake 20-30 minutes at 350 degrees.
• Cake will spring back when done.
• It is great brushed lightly with melted butter or your favorite icing!

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!

GREAT-GRANDMA ELECTRA'S POUND CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray. Place oven rack on the lowest level.
• Beat sugar, butter, and cream cheese together until creamy. Add eggs one at a time, beating until smooth.
• Sift flour, baking soda, and salt together in a bowl and stir into the batter. Stir in vanilla extract. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes.

STRAWBERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees. Coat a 12- cup bundt pan with baking spray and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Add in the eggs, vanilla, baking soda, baking powder, and salt. Mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and in alternating additions add in the buttermilk and flour, beginning and ending with flour, scraping the sides of the bowl as necessary. Mix until just incorporated.
• Stir in the strawberries until evenly mixed inches.
• Bake for 85-90 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan for 20 minutes and then invert the pan onto a cake plate.
• Once the cake is mostly cooled whisk together the powdered sugar and the milk for the icing. Pour this on top of the cake. The cooler the cake is, the thicker the icing will remain.