58 pound cake almond lemon Recipes

butter, softened, shortening, sugar, eggs, baking soda, buttermilk, flour, salt, lemon extract, almond extract

butter, softened, sugar, eggs, all-purpose flour, salt, baking soda, sour cream, lemon extract, almond extract

butter, softened, sour cream, sugar, eggs, lemon extract, rum extract, vanilla extract, almond extract, coconut extract (optional), pineapple extract (optional), gluten-free flour (i use tom sawyer brand), baking powder, vanilla instant pudding mix (make sure it s gluten free)

butter, at room temperature (no substitutes), sugar, eggs, flour, salt, sour cream, rum, orange extract, almond extract, lemon extract, pure vanilla extract, peach brandy, powdered sugar, peach brandy

butter, vegetable oil, eggs, white sugar, all-purpose flour, baking powder, salt, milk, coconut extract, rum flavored extract, butter flavored extract, lemon extract, vanilla extract, water, white sugar, almond extract

butter or 1 cup margarine, softened, sugar, eggs, all-purpose flour, baking soda, salt, carton sour cream, apricot brandy, orange extract, vanilla extract, lemon extract, rum extract, almond extract

sugar, margarine, eggs, flour, baking soda, salt, sour cream, apricot brandy, orange extract, pure vanilla extract, rum extract, lemon extract, almond extract

white sugar, all-purpose flour, salt, baking soda, apricot brandy, sour cream, butter, eggs, almond extract, orange extract, lemon extract

all-purpose flour, baking soda, salt, sour cream, rum flavored extract, orange extract, almond extract, lemon extract, vanilla extract, apricot brandy, butter, white sugar, eggs

butter, crisco shortening, eggs, sugar, sweet milk, baking powder, vanilla, lemon extract, almond extract, plain flour

butter, vegetable oil, eggs, white sugar, all-purpose flour, baking powder, salt, milk, coconut extract, rum flavored extract, butter flavored extract, lemon extract, vanilla extract, water, white sugar, almond extract

butter, softened, shortening, sugar, eggs, flour, baking powder, baking soda, salt, carton sour cream, vanilla or 2 -3 tsp lemon extract or 2 -3 tsp almond extract

cream cheese (room temp ), margarine (room temp ) or 1 1/2 cups butter (room temp), sugar, eggs, vanilla, plain flour, self-rising flour, almond flavoring (optional i like to play around with the flavors and sometimes mix them) (optional) or 1 tbsp lemon flavoring (optional i like to play around with the flavors and sometimes mix them) (optional), fruit (i roll my in flour and fold in with spatula after mixing cake batter. i have used candied frui) (optional)

sugar, flour, eggs, shortening, vanilla, almond extract, lemon extract, salt

butter, softened (no substitutes!), sugar, flour, eggs, room temperature, half-and-half cream , warmed, baking powder, baking soda, fresh lemon juice, sugar (or to taste), chopped almonds (or other nuts)

have the stoves we did , and thusly baking times are not provided, so i used the time for contemporary sponge cakes, go figure., cream, pounded sugar, whites of 2 eggs, sherry or raisin wine, custard, made with 8 eggs to a pint of milk, sponge-cakes , or 6 slices of sponge-cake, macaroons, dozen ratafias (a sweet biscuit made of almond paste), sweet almonds, grated rind of 1 lemon, layer of raspberry or strawberry jam, sherry or sweet wine, tablespoonfuls of brandy, sponge cake (circa 1896 - the boston cooking-school cook book), yolks 6 eggs, sugar, lemon juice, grated rind 1-half lemon, whites 6 eggs, flour, salt, boiled custards (the book of household management (1861)), milk, eggs, sugar, laurel-leaves , or the rind of 4 lemons, or a few drops of essence of vanilla, tablespoonful of brandy