Mothers Miracle Pound Cake Recipes

MOTHER'S DAY POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch square baking pan with 1 teaspoon butter and set aside.
• Melt 1 cup butter in a saucepan over low heat; stir in the sugar until thoroughly combined. Stir in the vanilla. Whisk in the eggs, one by one, whisking well between each egg. Stir in the salt and lemon zest. Transfer to a large mixing bowl.
• In a separate bowl, sift the flour and baking powder together. Gently stir the flour mixture into the egg mixture. Stir in the milk, folding the batter lightly with a spatula until thoroughly combined. Pour the batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted near the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack for 10 minutes; invert the cake onto a second wire rack and let cool completely.

MOM'S FAMOUS POUND CAKE

Steps:

• Cream butter, shortening and sugar.
• Add eggs one at a time, beating well.
• Add baking powder,vanilla and lemon flavorings; mix well.
• Add 1/3 of the flour and 1/3 of the milk; stir well.
• Repeat until all the milk and flour are added and well combined.
• Bake in prepared (greased/floured) tube pan at 350 degrees for 75 to 90 minutes, or until cake tester comes out clean when inserted in center of cake.

MIRACLE POUND CAKE

Steps:

• First with mixer cream until fluffy butter, Crisco, sugar, eggs.
• Now with wooden spoon add flour and milk to mixture mixing a little at a time alternating until mixture is smooth add vanilla.
• Lightly spray a tube pan or an angel food cake pan.
• Pour batter into pan.
• Shake pan to smooth batter even.
• Place in a cold oven.
• Set temperature at 300°F degrees.
• Bake for 1 1/2 hours.
• Insert toothpick--when inserted comes out dry cake is done check at 1 1/2 hours.

MOTHER'S DAY CAKE

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine cream, confectioners' sugar, and vanilla seeds. Starting on low speed and gradually increasing to medium-high, whip until stiff peaks form, about 2 minutes.
• Invert one cake onto a parchment-lined cutting board, then peel parchment from bottom of cake. Using a serrated knife, trim 1/4 inch from short sides of cake. Cut in half crosswise. Repeat with second cake.
• Place one cake half on a serving platter. Using an offset spatula, spread top with one-fourth of whipped cream; arrange one-fourth of berries over cream. Repeat process with remaining cake halves, cream, and berries. Refrigerate until ready to serve. To serve, cut cake in half lengthwise, then cut each half crosswise into 1 1/2-inch-thick slices.