LEMON POUND CAKE WITH EQUAL

LEMON POUND CAKE WITH EQUAL

POUND CAKE RECIPES INGREDIENTS
45% calorie reduction from traditional recipe.

• 2 1/2 cups reduced fat baking mix (Bisquick)
• 2 cups Equal® Spoonful*
• 2 tablespoons cornstarch
• 4 teaspoons grated lemon peel
• 1 cup light lemon flavored yogurt
• 6 tablespoons stick butter, melted
• 2 eggs
• 2 tablespoons fresh lemon juice
• 2 tablespoons 2% milk
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract

POUND CAKE RECIPES INSTRUCTIONS
Combine baking mix, Equal®, cornstarch and lemon peel. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended. The pound cake recipe is ready to serve..enjoy it !
fast-pound-cake.

BUNDT POUND CAKE RECIPE

BUNDT POUND CAKE RECIPE
POUND CAKE RECIPE INGREDIENTS

• 3 cup sifted flour
• 1 tsp. salt
• 1/4 tsp. baking soda
• 1 cup butter
• 3 cup sugar
• 6 eggs
• 1 tsp. vanilla
• 1 tsp. almond extract
• 1 cup yogurt

POUND CAKE RECIPE INSTRUCTIONS
Sift together flour, salt and baking soda. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract. (Total beating time: 10 minutes - do not overbeat.)

Add dry ingredients alternately with sour cream or yogurt, beating well after each addition. Pour batter into a greased 10" Bundt pan.

Bake in a preheated 325°F oven for about 1 hour or until a toothpick inserted in middle comes out clean.

Cool upside down on wire rack for 10 minutes. Run a blunt (butter) knife around edges of pan to free edges of cake. Remove from pan. Cool on wire rack.

Dust with confectioners sugar, drizzle with confectioners icing or melted chocolate, if desired.

Cooks Note: If you have a smaller 6 cup Bundt pan, this recipe may be halved as follows:

• 1 1/2 cups sifted flour
• 1/2 tsp. salt
• 1/8 tsp. baking soda
• 1/2 cup butter
• 1 1/2 cups sugar
• 3 eggs
• 1/2 tsp. vanilla
• 1/2 tsp. almond extract or almond oil
• 1/2 cup yogurt

Follow directions above, except use batter to fill a half-size (6-cup) Bundt pan. Check the cake at 45 minutes to see if it is nearly done. Bake until a toothpick inserted in middle comes out clean.

lemon-pound-cake-with-equal

APRICOT BRANDY POUND CAKE

APRICOT BRANDY POUND CAKE
A nice pound cake recipe to try !
Pound Cake Recipe INGREDIENTS

• 1 cup butter, almost room temperature
• 3 cups granulated sugar
• 6 eggs
• 3 cups all purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream or yogurt
• 1/2 teaspoon rum flavoring
• 1 teaspoon orange extract
• 1/2 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1/2 cup apricot brandy
• shortening for pan, flour for dusting

Pound Cake Recipe INSTRUCTIONS
Preheat oven to 325°F.

Using a shortening such as Crisco, grease a Bundt cake pan or tube pan well. Dust lightly with flour and tap out any excess.

Remove butter from refrigerator 15-20 minutes before making cake; it should not be greasy, but should be slightly softened.

Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Sift flour, then measure 3 cups flour after sifted. Sift flour again (2 more times) with baking soda and salt.

Combine sour cream or yogurt with brandy and flavorings. Add dry ingredients alternately with creamed butter mixture, beginning and ending with sifted flour mixture.

Transfer batter to prepared pan; smooth top of cake with spatula, spreading evenly with the back of a large spoon or spatula that has been dipped in warm water.

Bake at 325°F for about 70 minutes, or until a toothpick inserted in center of cake comes out clean...and the pound cake recipe is ready..enjoy it !
lemon-pound-cake-with-equal

CINNAMON POUND CAKE

CINNAMON POUND CAKE
A great pound cake recipe to try !
INGREDIENTS
Filling/Topping:

• 1/4 cup sugar
• 1/8 cup cinnamon

Cake:

• 3 cups sifted all purpose flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 cup butter
• 1 2/3 cups sugar
• 1 1/2 tsp. vanilla
• 4 eggs
• 1 cup milk

INSTRUCTIONS
Preheat oven to 350°F.

Grease and lightly dust with flour a 10 inch tube or Bundt pan. To make topping, combine 1/4 cup white granulated sugar with 1/8 cup of cinnamon. Mix well until no streaks remain. Set aside.
Sift together flour, baking powder and salt; set aside.
In a large mixing bowl, cream together butter and 1 2/3 cups sugar on medium-high speed until light and fluffy. Add eggs, one at a time, beating well after each addition until light and fluffy.
Stir vanilla into milk.
Alternately add 1/3 flour mixture, 1/2 the milk mixture, and repeat until all ingredients are in batter. Once the flour is in, do not overmix or the cake will become tough and be muffin-like.
Put a layer of dough (half of the batter) into the cake pan. Sprinkle evenly with half of the cinnamon filling mixture (on top of the batter). Do not stir in. Cover with remaining batter, then sprinkle remaining cinnamon mixture over the second batter layer.
Bake pound cake for about 1 hour, or until toothpick inserted in center comes out clean and center is set (springs back when lightly touched).

Transfer pound cake to wire rack to cool. Pound Cake must be thoroughly cooled before cutting. The pound cake recipe cinnamon is ready to serve 10-12 persons...delicious ! Enjoy the pound cake !
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Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake Recipe
A great pound cake recipe to try !
INGREDIENTS

• 3/4 lb. butter
• 1 (8 oz.) pkg. cream cheese
• 3 c. sugar
• 6 eggs
• 3 c. flour
• 1 tsp. vanilla

INSTRUCTIONS
Cream butter, cheese and sugar. Add eggs, 1 at a time, beating thoroughly
after each addition. Mix in flour a little at a time, blending well after each
addition. Add vanilla. Pour batter into a greased and floured bundt pan. Bake
at 250 degrees for 2 hours and 15 minutes or until toothpick inserted in center
comes out clean. May be frozen. The pound cake recipe of cream cheese is ready ...enjoy it !
fast-pound-cake recipe

Pumpkin Pound Cake Recipe

Pumpkin Pound Cake Recipe
A nice pound cake recipe to try !

INGREDIENTS
* 3 3/4 cups all purpose flour
* 2 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cinnamon
* 21 teaspoon allspice
* 1 teaspoon nutmeg
* 8 ounces (1 cup) butter, softened
* 1 3/4 cups sugar
* 4 large eggs
* 1 pound (2 cups) pumpkin puree (not pumpkin pie mix)
* 8 ounces (1cup) sour cream
* 2 teaspoons vanilla

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Spray 3 large loaf pans or 7-8 mini loaf pans with vegetable spray. Coat with flour and tap off excess.
3. In a large bowl, blend flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg with a whisk. Set aside.
4. In the bowl of a stand mixer or with a hand mixer, beat butter until creamy. Add sugar and beat until fluffy. Scrape the bowl.
5. With mixer on low, beat in eggs, one at a time until light and fluffy. Scrape again.
6. Add pumpkin, sour cream and vanilla. Beat and scrape.
7. Fold in flour mixture and beat on low until mixed well. The batter will be thick. Don't over mix.
8. Fold in walnuts and stir.
9. Pour batter into prepared pans and bake large pumpkin pound cakes at 350 degrees for 45 minutes or mini pumpkin pound cakes for 30 minutes, or until knife comes out clean.
10. Let pumpkin pound cakes sit in pans for 5-10 minutes, then tap and release and finish cooling on a wire rack. For best results, let cool completely before removing from pans.
11. Wrap cakes in heavy duty plastic wrap, and place in large Ziploc bags for longer freezer storage.
12. The pound cake recipe is ready to serve...nice !

cream-cheese-pound-cake-recipe

FAST POUND CAKE

FAST POUND CAKE RECIPE
INGREDIENTS

• 1 box Pillsbury pudding cake mix
• 1 cup plain flour
• 1 cup sour cream
• 1 cup sweet milk
• 4 eggs
• 3/4 cup sugar
• 1/2 tsp each vanilla, butter, almond
• lemon extract

INSTRUCTIONS
Put all in large bowl of mixer. Beat 2 minutes, pour into prepared pound cake pan. Bake 350 degrees for 1 hour and 10 minutes or till test done. Cool 5 minutes in pan, then ice if desired.
The pound cake recipe is ready to serves 16 great persons....nice one !
lemon-pound-cake-with-equal.