1 - 10 of 72 for old-fashion lemon pound cake
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Cream butter and ... with milk. Add lemon extract and water. ... minutes. Remove immediately from pan. Bring to boil and simmer 12 minutes. Pour over hot cake.
Preheat oven to ... Stir in vanilla, lemon extract, and juice. ... toothpick inserted in center, comes out clean. Cool 15 minutes on wire rack. Remove from pan.
Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating after each. Combine flour and baking ...
Cream together sugar, ... until thick, add lemon extract, add to ... minutes, then turn out onto wire rack and cool completely. Makes 10 to 12 servings.
Cream butter and sugar very well. Add eggs one at a time. Beat well after each addition. Add extract then beat in flour. Bake 40 minutes at 350 ...
Sift the flours together. Cream shortening and sugar. Add eggs one at at time. Gradually add flour and flavorings. Bake in tube pan (prepared with ...
Mix cream cheese ... flavorings and mix well. This will make a regular size bundt cake and a loaf cake, or 1 (18 inch) loaf pan. Bake 2 hours at 275 degrees.
Beat the first ... a large tube cake pan (greased well). ... you may use glazed icing. Mix confectioners sugar, milk, flavoring and ice the cake while hot.
Cream shortening, sugar and butter together. Add vanilla and flavoring of your choice. Sift flour and add eggs one at a time. Pour into a 10 inch ...
Cream butter and ... Add vanilla and lemon flavorings and food coloring. Pour into a pound cake or bundt cake ... for approximately 1 hour and 15 minutes.
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