|Lemons, Lemons, Lemons|
|by Lalitte Scott|
The zesty scent and taste of fresh lemons serve as inspiration for this delightful two-color cookbook/gift book.
Results 1 - 10 of 34 for swans down lemon pound cake
Result Page: 1
Make sure all ... Add 1 cup cake flour, cream until ... 7-Up, cream. Add lemon and vanilla flavoring ... clean. Cool and then invert onto serving plate.
Preheat oven to 325 degrees. Grease and cake flour tube pan ... Add sour cream, lemon extract flavoring and ... and bake at 325 degrees for 1 1/2 hours.
Melt butter. Combine with Crisco and sugar and blend well. Add flour and eggs alternately. Add flavoring and cup 7-UP. Pour into pan. Bake at 325 ...
Note: If large ... Bring to a boil long enough to melt sugar. Pour over cake while still in pan. Have the glaze ready to pour when cake is removed from oven.
Cream butter, Crisco, ... to cream mixture. Then add buttermilk and alternate until creamy. Pour into pound cake or Bundt pan. Bake at 375°F until done.
Cream butter, Crisco, ... baking powder, salt, and flour together. Add lemon, vanilla, and milk; add dry ingredients. Bake at 325 degrees about 1 1/2 hours.
Cream together sugar, ... 7-up soda. Add lemon extract. Pour into ... 30 minutes. Let cake cool. Remove from ... juice for glaze. Spoon over top of cake.
Cream sugar and ... hour, turn heat up to 350 degrees and bake another 15 to 20 minutes until cake tester comes out clean when inserted in center of cake.
Cream sugar and ... speed about 2 minutes. Pour into greased and floured tube cake pan. Bake at 350 degrees for 45 to 60 minutes or until cake tests done.
Let butter set ... long time. Can be served plain or you can use the following glaze. Bring to a boil. Stir until sugar dissolves. Pour over cake while hot.
Result Page: 1
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