39 you pound Recipes

butter, plus more for pan, vegetable shortening, sugar (you can reduce for personal preference), eggs, all-purpose flour, plus more for pan, fine salt, baking powder, milk, vanilla extract

sugar, eggs, shortening, flavoring (vanilla, almond, lemon or whatever you like), flour, baking soda, salt, buttermilk (or substitute 1 cup sweet milk with 1 tbsp. lemon juice stirred in)

shortening, sugar, all-purpose flour, baking soda, salt, eggs, buttermilk, vanilla or 2 tsp lemon extract or 2 tsp almond extract or 2 tsp orange extract (1 tsp each of any 2 flavorings you like etc.)

flour, sugar, sour cream, baking soda, egg, room temp, vanilla extract (or almond if you like), butter, room temp

cool time 15-10 minutes, dried cranberries, butter, at room temperature, sugar, eggs, vanilla extract, orange marmalade (you can substitute apricot jam), sour cream, flour, baking powder

white sugar, butter (you can use unsalted and add a tsp of salt or leave salt out), eggs (i use 7), cake flour (sift twice), heavy whipping cream, vanilla extract, lemon extract, almond extract (experiment with the flavor to your liking)

key lime-glazed cream cheese lb cake, serves 12 servings; 1 large cake or 6 small loaves, butter, softened, cream cheese, softened, sugar, eggs, cake flour , sifted twice, salt, vanilla extract, almond extract, preheat the oven to 325 degrees. grease and flour a 10-inch bundt pan., beat the butter and cream cheese with an electric mixer until well combined. add the sugar. mix for 7 minutes, until fluffy. add the eggs, 1 at a time, beating after each until blended. gradually add the flour, beating after each addition, until all is added and combined. add the salt, vanilla, and almond extract. mix again., pour into the prepared pan. hit the pan gently on the counter about five times to help settle the batter and remove any air pockets. bake for about 11/2 hours. the cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean., make in mini loaf pans , you can get 6 loaves from 1 recipe. pour a little over 1 cup of batter into each prepared pan. cook for about 1 hour if in the loaf pans., oven and let cool in the pan for about 15 minutes. invert the cake onto a wire rack and let cool completely before putting it on a cake plate or wrapping in aluminum foil for delivery.

i followed the recipe exactly as follows. this was my first try at a lb cake , and it turned out perfectly, butter, softened, sugar, eggs, all-purpose flour, baking powder, salt, heavy cream, pure vanilla extract (you may use lemon or almond flavoring instead)

unsalted butter, softened, sugar, eggs, all-purpose flour, baking powder, salt, heavy cream, pure vanilla extract (you may use lemon or almond flavoring instead)

cake, all purpose flour (you can substitute self-rising for all purpose. if you do, eliminate the salt and baking powder.), sugar, salt, baking powder, eggs, milk, poppyseeds, oil (i prefer canola, cottonseed, or peanut.), almond extract, butter flavor, glaze: (mix and pour over baked cake while it s still hot.), sugar, oj, vanilla extract, almond extract, butter flavor

all purpose flour, cream of tarter, salt (i ll never figure this 1 out- now if you use ed butter drop this ), unsalted butter, softened ( i let it sit at room temp, then feel it make sure it is soft), sugar, extra sugar set aside 1/2 cup maybe less, eggs, lime juice squeezed from lime zested, grated lime peel ( i bypass this because limes are out of season way to pricey and there were no organics in the store. the reason i chose organic for this is well, i just don tsp like the thoughts of peeling off all that pesticides straight into cake batter. go figure), glaze ingredients, tequila, orange-flavored liqueur, fresh lime juice, sugar, you can substitute about a cup of ready made margarita mix with or without the alcohol and add sugar to taste., i skipped the alcohol this cake went to work as a monthly birthday dessert item so. i used ready made margarita mix without alcohol adding sugar to taste along with some more of that volcano lime burst, but you use what you want.

yellow cake mix with pudding, buttermilk, unsweetened applesauce, egg whites, flour, fat-free sweetened condensed milk, sliced almonds, toasted

yellow cake mix with pudding, fat-free buttermilk, unsweetened applesauce, egg whites, flour

unsalted butter, sugar or 1 1/2 cups splenda blend for baking, eggs, all-purpose flour, baking powder, salt, heavy cream, pure vanilla extract (you may use lemon or almond instead)

softened butter (letting it sit is always better but if you are in a rush microwave is alright), brown sugar, granulated sugar, eggs, vanilla, all-purpose flour (if you want to add some healthiness u can use whole wheat), baking soda, salt, chocolate chips (i usually use 5 cups), cinnamon (optional)

all-purpose flour, baking powder, kosher salt, sugar, sugar, grated grapefruit zest (from approximately 1 large grapefruit), plain yogurt, eggs, vanilla extract (pure, if you have it), vegetable oil, freshly squeezed grapefruit juice, sugar, freshly squeezed grapefruit juice

poundcake mix (such as betty crocker), water (or milk if you prefer), eggs, drops lavender oil, organic preferred, dried lavender blossoms, white chocolate chips, grenadine, heavy cream

chicken breasts, pounded thin, prosciutto ham (or you can use any good baked ham), gruyere cheese, shredded (or you can use 4 slices of swiss), hickory bacon (don tsp use thick sliced, just regular), kosher salt, ground black pepper, olive oil, butter, diced onion (i prefer shallots, but a regular onion will work fine), chicken broth, white wine (if you don tsp want to use wine, just use all chicken stock or broth), heavy cream (or you can use evaporated milk or even light cream and even milk, i just like the consistency of hea), dijon mustard (i love to mix dijon and ground mustard but if you only have dijon, that if just fine, if you like mo), fresh parsley, kosher salt, ground black pepper