Never Fail Pound Cake Paula Deen Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.
• Bake in the preheated oven for 60 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:

• 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:

• Special equipment: a 10-inch bundt pan, greased and floured
• In a large bowl, using a mixer, combine the butter and sugar until creamy.
• Add the eggs, 1 at a time, beating well after each addition.
• Add the flour and milk alternately, beginning and ending with the flour.
• Stir in the lemon extract.
• Spoon the batter into the prepared pan.
• Place pan in a cold oven and heat oven to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more.
• *Cook's Note: Do not open the oven door while baking.
• Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
• Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
• In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
• Sweet Pink Glaze:.
• 1 c powdered sugar.
• 2 tbsps milk.
• 1 drop red food coloring.
• In a small bowl, combine all ingredients, stirring until smooth.

Steps:

• Preheat oven to 325 degrees.
• Cream butter& sugar.
• Add eggs one at a time.
• Slowly add flour.
• Add baking soda to sour cream, then add to mixture.
• Add vanilla.
• Spray bundt pan w/ Baker's Joy.
• Pour batter into pan.
• Bake for 1 hour 15 minutes.

Steps:

• Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
• Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
• Using an electric mixer, cream together butter, shortening, and sugar until fluffy.
• Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.
• Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done.
• Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.