Sunday, May 30, 2010

Classic pound cake

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Okay, this cake is di-VINE! Paula Deen would be so proud. This is full of butter (NOT margarine), and I officially understand the name. So, here's the recipe. You can top it with strawberries and whipped cream (like a strawberry shortcake) or with ice cream and chocolate syrup. It pretty much goes with anything!

Ingredients:
  • 3 sticks butter
  • 3 cups sugar
  • 5 whole eggs
  • 1 teaspoon butter flavoring
  • 2 teaspoons lemon flavoring
  • 3 cups all-purpose flour
  • 1 cup Sprite, 7-UP, or Sierra Mist
Directions:
  • Preheat oven to 325 degrees.
  • Cream butter. 
  • Add sugar, 1 cup at a time, mixing after each addition
  • Add eggs, 1 at a time, mixing after each addition.Add butter and lemon extracts and mix well
  • Add flour, 1 cup at a time, mixing well after each addition
  • Add soft drink, then mix together until combined
  • Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes
  • Remove cake from oven and invert pan until cake drops out

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