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Sponsored Links:Glazed Lemon Pound Cake Recipe
Ingredients:
-
Glazed Lemon Pound Cake
Cake
- Two cups sugar
- One and a half cup butter, softened
- Four eggs
- One and a half tablespoon grated lemon peel
- Three cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup milk
- Glaze
- 1/3 cup sugar
- 1/4 cup lemon juice
- 2 tablespoons butter
How to make Glazed Lemon Pound Cake
- Heat oven in order to 350°F. Generously squirt 12-cup fluted tube cake pan with cooking food squirt. In big bowl, defeat 2 cups sugar and 1 cup butter along with electric mixing machine on moderate speed until light and fluffy, scraping bowl occasionally. Add 1 egg at any given time, beating nicely after each addition. Stir in lemon peel.
- On low speed, beat in flour, baking powder, salt, baking soda and milk until smooth, scraping dish from time to time. Pour player in to pan.
- Bake 50 in order to An hour or even until toothpick inserted close to center arrives thoroughly clean. Cool in pan Fifteen minutes. Place heatproof helping dish upside down more than pan; turn dish and pan over. Eliminate skillet.
- Meanwhile, within 1-quart nonaluminum soup pot, warmth glaze elements more than medium heat, mixing from time to time, until butter is actually dissolved.
- With long-tined fork or skewer, amply prick best and attributes associated with cake. Brush warm glaze over cake, permitting glaze to soak in to cake. Awesome totally, regarding One hour 30 minutes, prior to serving. Garnish with powder sugar as well as edible blossoms, if preferred.
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Glazed Lemon Pound Cake is ready to serve.
Prep Time: 25 minutes
Total Time: 2 hours 55 minutes
Servings: 16 servings
Banana-Cinnamon Cake Recipe
Ingredients:
-
Banana-Cinnamon Cake
1 package Betty Crocker® SuperMoist® yellow cake mix
- 1/2 cup water
- 1 cup mashed very ripe bananas (Two medium)
- 1/2 cup butter or margarine, softened
- 2 teaspoons ground cinnamon
- Three eggs
- 1/2 cup chopped walnuts
- Cinnamon Glaze
- 1/2 cup Betty Crocker® Rich & Creamy cream cheese ready-to-spread
- frosting
- 2 to Three teaspoons milk
- 1/4 tsp ground cinnamon
How to make Banana-Cinnamon Cake
- Heat stove to 350°. Grease 12-cup bundt cake pan with shortening; gently flour (or squirt with cooking squirt; do not flour).
- Beat cake mix, water, bananas, butter, cinnamon and eggs in big dish along with electric mixing machine on reduced pace 30 seconds. Defeat upon medium speed Two moments, scraping dish from time to time. Mix in walnuts. Put into skillet.
- Bake Forty three in order to 53 minutes or even until toothpick placed within center comes out thoroughly clean. Cool in pan 10 minutes. Turn skillet inverted onto wire rack or even heatproof serving plate; remove skillet. Cool completely, about 2 hours. Mix all glaze ingredients within normal size bowl until slim enough to snow. Snow over cake.
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Banana-Cinnamon Cake is ready to serve.
Prep Time: 15 minutes
Total Time: 3 hours 20 minutes
Servings: 16 servings
Fruit and Cream Cake Recipe
Ingredients:
-
Fruit and Cream Cake
Cake
- One and a half round angel food cake (Eight or even 9 in .)
- One and a half cup raspberry sherbet, slightly softened
- One and a half cup lime sherbet, slightly softened
- 1 cup orange sherbet, slightly softened
- Frosting
- One and a half pint (2 cups) whipping cream
- 1/2 cup powdered sugar
- One and a half teaspoon vanilla
How to make Fruit and Cream Cake
- Slice cake horizontally into 4 equal levels. Place bottom cake layer on freezer-safe helping dish; spread with raspberry sherbet. Best along with 2nd cake coating; distribute with lime sherbet. Top along with third cake layer; spread along with orange sherbet. Place fourth cake layer on the top. Freeze until sherbet is firm, about 1 hour.
- In big dish, defeat just about all frosting elements with electric mixer upon low pace till soft peaks type. Defeat on high-speed until rigid peaks form, scraping side associated with dish occasionally. Frost aspect and top of cake. Freeze till company before helping, a minimum of Half an hour.
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Fruit and Cream Cake is ready to serve.
Prep Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 16 servings
Strawberry-Chocolate Chip Pound Cake Recipe
Ingredients:
-
Strawberry-Chocolate Chip Pound Cake
One and a half package Betty Crocker® SuperMoist® strawberry swirl cake mix
- One and a half cup sour cream
- 2/3 cup water
- 2 eggs
- 3/4 cup finely chopped milk chocolate candy bar (about Four ounces)
- 1 cup powdered sugar
- 1 tablespoon water
How to make Strawberry-Chocolate Chip Pound Cake
- Heat stove in order to 350º. Grease as well as flour 12-cup bundt cake skillet. Beat cake mix (dry), sour cream, 2/3 cup water and also the eggs in large bowl upon reduced speed Thirty seconds. Beat on medium speed Two minutes. Pour One 1/2 cups of the player into normal size bowl; defeat within Swirl Mix on low speed. Collapse chocolate chips in to white player; pour in to pan. Drop strawberry batter by Six to eight large tablespoonfuls on to white player. Cut via batter along with blade in S-shaped curves in one continuous movement for swirled impact. Make 40 in order to 45 moments or until cake comes when handled gently in middle. Awesome Ten minutes. Eliminate cake through pan; awesome totally upon wire rack.
- Mix powdered sugar as well as One and a halftablespoon water till sleek. Stir in water, One teaspoon at any given time, till slim enough to distribute. Tea spoon over cake, allowing a few to snow down side.
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Strawberry-Chocolate Chip Pound Cake is ready to serve.
Lemon-Zucchini Pound Cake Recipe
Ingredients:
-
Lemon-Zucchini Pound Cake
Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- One and a half cup butter or margarine, softened
- 2 cups powdered sugar
- Four eggs
- 2/3 cup milk
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- One and a half cup shredded zucchini (regarding One and a halfmedium),
- squeezed to drain
- Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon butter or margarine, softened
- One and a half tbs half-and-half
- 2 tbsps lemon juice
- One and a half teaspoon grated lemon peel
How to make Lemon-Zucchini Pound Cake
- Heat oven to 350°F. Grease 12-cup fluted tube cake skillet with reducing; lightly flour.
- In medium dish, mix flour, baking powder, baking soda and salt along with spoon; set aside.
- In large bowl, defeat 1 cup butter with electrical mixer upon medium pace a couple of moments or until rich and creamy. Defeat by 50 percent cups powdered sugar. Add eggs, individually, defeating nicely after each addition. Add flour mixture in order to butter combination alternately with milk, beating well upon low speed following each add-on. Defeat on reduced speed One minute. Mix in lemon juice, lemon peel and zucchini. Spoon in to pan.
- Bake 50 to An hour or even until toothpick inserted within middle arrives thoroughly clean. Cool 15 minutes within pan. Eliminate through skillet onto serving plate. Awesome totally, about 1 1/2 hours.
- In 1-quart saucepan, warmth just about all glaze elements simply to boiling more than medium heat, stirring constantly; eliminate from heat. Allow stand 30 minutes till somewhat thickened. Drizzle over cake.
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Lemon-Zucchini Pound Cake is ready to serve.
Prep Time: 30 minutes
Total Time: 3 hours 45 minutes
Servings: 16 servings
Cream Cheese Pound Cake Recipe
Ingredients:
-
Cream Cheese Pound Cake
Three cups Original Bisquick® mix
- One 1/2 cups granulated sugar
- 1/2 cup Gold Medal® all-purpose flour
- 3/4 cup butter or margarine
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 6 eggs
- 1 package (Eight ounces) cream cheese, softened
- Powdered sugar, in the event that desired
How to make Cream Cheese Pound Cake
- Heat oven to 350°F. Oil and flour 10-inch angel meals (pipe) cake pan, 12-cup fluted pipe dessert pan or 2 (9×5-inch) loaf cookware.
- Beat all elements except powdered sugar within large bowl on low pace Thirty seconds, scraping bowl often. Beat upon medium speed Four moments, scraping dish occasionally. Put in to pan.
- Bake Fifty five to 60 minutes or even till toothpick inserted close to middle comes out thoroughly clean. Cool Five minutes; change pan upside down onto cable rack or even heatproof helping dish. Eliminate pan; awesome dessert completely. Sprinkle with powdered sugar.
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Cream Cheese Pound Cake is ready to serve.
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 16 servings
Angel Toffee Dessert Recipe
Ingredients:
-
Angel Toffee Dessert
1 package Betty Crocker® 1-step white angel food cake mix
- 1 1/4 cups cold water
- 6 bars (1 1/8 ounces each) chocolate-covered toffee candy, crushed (One cup)
- One and a half container (Eight ounces) frozen whipped topping, thawed
How to make Angel Toffee Dessert
- Move stove stand to cheapest placement (remove other racks). Preheat oven to 350°F.
- Beat cake mix and cold water in extra-large cup or even steel dish upon low speed Thirty seconds; defeat on medium pace 1 moment. Put into ungreased 10×4-inch angel food cake pan (tube skillet). (Don’t use fluted pipe cake pan or 9×3 1/2-inch angel food pan, or even player may overflow.)
- Bake Thirty seven in order to Forty seven minutes or until top is dark golden brown as well as splits feel very dried out and not tacky. Don’t underbake. Instantly turn pan upside down on to glass container till cake is totally awesome, regarding One hour. Run knife around edges; remove from skillet.
- Crush or carefully chop chocolate bars; reserve 1/3 mug. Fold leftover crushed candy into whipped topping.
- Tear cake in to regarding 1-inch pieces. Mix cake items and whipped topping combination. Push lightly within ungreased 13x9x2-inch rectangle-shaped skillet. Sprinkle with set aside crushed candy. Deep freeze dessert regarding 1 1/2 hours or even till company. Cut in to pieces or spoon into dessert dishes. Freeze any kind of remaining treat.
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Angel Toffee Dessert is ready to serve.
Prep Time: 20 minutes
Total Time: 3 hours 37 minutes
Servings: 16 servings
Coffee Swirl Cake Recipe
Ingredients:
-
Coffee Swirl Cake
1/4 cup instant coffee granules or crystals
- One and a half tablespoon hot water
- 3 cups Gold Medal® all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- One 1/4 cups butter or even margarine, softened
- Two 3/4 cups sugar
- 6 eggs
- 1 cup milk
- 1/2 cup sour cream
How to make Coffee Swirl Cake
- Heat stove to 350°F. Grease 12-cup fluted tube cake pan or even 10-inch angel meals (tube) cake pan along with reducing; lightly flour. In small bowl, mix coffee and hot water; cool Ten minutes.
- In medium dish, mix flour, baking powder and salt; set aside. Within big bowl, beat butter, sugar as well as eggs with electrical mixer on reduced speed Thirty seconds, scraping dish continuously. Beat upon high speed 3 moments, scraping bowl from time to time. Beat in flour combination, milk and sour cream upon low pace till combined.
- Remove One and a halfcup from the batter; stir into cooled coffee. Pour leftover player into pan. Decrease coffee player by regarding Twelve tablespoonfuls onto player within pan. Cut via hitters along with blade with regard to pebble style.
- Bake 50 to 55 minutes or until toothpick placed within middle arrives clean. Awesome 15 minutes within skillet upon cable stand; eliminate through pan in order to wire stand. Awesome a minimum of One hour 30 minutes. Serve comfortable or awesome.
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Coffee Swirl Cake is ready to serve.
Prep Time: 20 minutes
Total Time: 3 hours
Servings: 24 servings
Rainbow Angel Cake Recipe
Ingredients:
-
Rainbow Angel Cake
One and a half box Betty Crocker® white angel food cake mix
- One 1/4 cups cold water
- One and a half teaspoon grated lemon or even orange peel
- Red, yellow and green liquid food colors
- 1 cup Betty Crocker® Rich & Creamy vanilla frosting (through 1-lb container)
- Twelve to 15 square candy fruit chews
How to make Rainbow Angel Cake
- Move stove stand in order to cheapest placement (eliminate additional racks). Warmth oven to 350°F. Within extra-large glass or metal dish, defeat cake mix, water and lemon peel with electrical mixer on reduced pace Thirty seconds; beat upon moderate speed 1 minute.
- Divide batter evenly amongst Three containers. Lightly stir 6 to 8 falls of 1 food color into each of the hitters. Pour red batter in to ungreased 10-inch angel food (pipe) cake skillet. (Don’t use fluted pipe cake pan or even 9-inch angel food skillet or even player may overflow.) Tea spoon yellow batter over red batter. Tea spoon green batter more than top.
- Bake Thirty seven in order to 47 moments or until top is actually dark golden brown as well as splits feel totally dried out and never tacky. Do not underbake. Immediately change pan inverted on to glass bottle until cake is completely awesome, a couple of hours. Operate blade close to sides of cake; eliminate from skillet to helping dish.
- Spoon 1/2 mug from the frosting in to microwavable bowl. Microwave uncovered upon Higher regarding Just a few seconds or until frosting can be stirred smooth and it is slim enough to drizzle. (Or spoon frosting in to 1-quart saucepan and heat more than low warmth, stirring continuously, till slim enough to drizzle.) Drizzle over cake.
- Place leftover frosting within designing tote with composing tip. Water pipe a ribbon as well as bend on every candy square to resemble a wrapped bundle. Set up packages on top of cake. Store freely protected at room heat.
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Rainbow Angel Cake is ready to serve.
Prep Time: 20 minutes
Total Time: 3 hours
Servings: 12 servings
Harvest Pound Cake Recipe
Ingredients:
-
Harvest Pound Cake
Cake
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- Two teaspoons vanilla
- Three eggs
- Three cups Gold Medal® all-purpose flour
- 1 teaspoon salt
- One and a half teaspoon baking soda
- 2 medium apples, peeled and finely chopped (Two cups)
- 1 cup chopped nuts
- Caramel Glaze
- 1/2 cup butter or even margarine
- 1/2 mug packed brown sugar
- Two teaspoons milk
How to make Harvest Pound Cake
- Heat stove in order to 350°F. Oil as well as flour 12-cup fluted tube cake pan. In large bowl, defeat granulated sugar, oil, vanilla as well as eggs with electrical mixer on medium speed till gentle and cosy. Beat in flour, salt and baking soda until smooth. Mix in apples as well as nuts. Put into skillet.
- Bake One hour to at least one hour 20 minutes or even till toothpick placed within middle comes out thoroughly clean. Cool 20 minutes. Remove through pan to cooling rack.
- In 2-quart soup pot, heat all glaze ingredients to cooking, mixing from time to time. Boil 2 moments, stirring constantly; eliminate through heat. Tea spoon glaze over warm cake.
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Harvest Pound Cake is ready to serve.
Prep Time: 20 minutes
Total Time: 2 hours
Servings: 16 servings
