Moms Pound Cake Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.
• Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the orange juice, vanilla and salt. Beat in the flour. Pour batter into prepared pan.
• Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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.

Steps:

• Preheat oven to 325 degrees.
• Cream butter and sugar, add eggs one at a time and then vanilla.
• In separate bowl, whisk together flour, baking soda and salt, then add to mixer alternating with sour cream.
• Pour into prepared tube pan and bake for 90 minutes or until done.
• (I just made this in a large disposable cake pan and it took less than an hour in convection oven. It's good to know I don't have to use the tube pan.).

Steps:

• Preheat oven to 350°.
• Grease & flour a 10" tube pan or bundt pan.
• Sift dry Ingredients.
• Cream butter & shortening together.
• Add sugar a little at a time.
• Cream until fluffy.
• Add eggs one at a time, beating after each addition to fully incorporate the eggs into the batter.
• Add dry ingredients and milk to mixture alternating; starting and ending with flour.
• Mix in vanilla.
• Pour into prepared pan.
• Bake 1 to 1 1/2 hours, or until it passes the toothpick test.

Steps:

• Preheat oven to 350.
• Butter and flour a 10 inch tube pan.
• Combine flour, baking powder and salt and set aside.
• In a separate bowl mix butter and sugar with an electric mixer until fluffy.
• Add eggs one at a time and beat well after each addition.
• Add flour mixture to egg mixture, alternatively with 1 cup milk, mixing well after each addition.
• Stir in lemon zest.
• Bake for about 40-50 minutes or until tester comes out clean
• Meanwhile, combine lemon juice and sugar in a saucepan and simmer until sugar dissolves.
• Allow cake to cool in pan for about ten minutes, then turn out to wire rack and cool completely.
• Once cool, poke cake with a fork and pour glaze on top.

Steps:

• Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
• Gradually add sugar, beating 5 to 7 minutes.
• Add eggs, 1 at a time, beating just until yellow disappears.
• Stir in flavorings.
• Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• Beat at low speed just until blended after each addition.
• Pour batter into a greased and floured 12-cup bundt pan.
• Bake at 325° for one hour and five minutes or until a wooden pick inserted in the center comes out clean.
• Cool in pan on a wire rack 10-15 minutes; removes from pan, and cool on wire rack.
• Pour buttermilk glaze over warm cake.