For the Lemon Pound Cake:
Preheat oven to 325\
Make lemon pound cake the day before and refrigerate
epare the two boxes of cake mix according to package instructions
rosting while assembling cake.
Assemble cake: Cut pound cake horizontally into 3 even
n the poaching liquid.
Pound Cake:
Adjust the oven rack
n a large bowl, mix pound cake dry ingredients; set aside.
Cream sugar and margarine and Crisco.
Add eggs one at a time, beating
well
after each addition.
Add milk and sifted (flour, baking
powder
and
salt) alternately.
Add lemon and almond extracts.
Bake at 325\u00b0 for 1 hour and twenty minutes or until cake
test\tproves\tdone.
Let cool 5 minutes in greased tube pan before turning out.
ombined.
Layer half the pound cake slices into the bottom of
o 300\u00b0F. For the lemon compote, thinly slice the lemons
radually add the sugar and lemon extract, beating until well blended
Place cherries in large flutes of greased Bundt pan.
Drain pineapple, reserving syrup.
Combine 1/2 cup drained pineapple, brown sugar, melted butter and 3 tablespoons of pineapple syrup. Spoon into Bundt pan on top of cherries.
Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla and remaining crushed pineapple.
Spoon into pan.
Bake at 325\u00b0 for 60 to 65 minutes.
Cool in pan for 5 minutes.
Turn out on wire rack or serving plate to complete cooling.
cup each of cornstarch & cake flour, 1/4 teaspoon of
Mix all ingredients together.
Beat about 2 minutes.
Pour into pound cake pan or bundt pan.
Bake about 40 minutes in 350 degree oven or until golden brown.
Cool.
Mix all ingredients except chocolate chips.
Beat at medium speed until well blended.
Fold in chocolate chips.
Pour into greased and floured 10-inch Bundt pan and bake at 350\u00b0 for 1 hour. (This recipe was given to me by Lorene Taylor and it is the absolute best chocolate pound cake EVER!)
Melt butter in a skillet on grill. Add sugar, lemon juice and rum flavoring.
Stir well.
Cook until sugar dissolves (2 to 3 minutes), stirring constantly. Add bananas and strawberries.
Cook until bananas are soft but not mushy (about 2 minutes).
Serve over pound cake or vanilla ice cream.
Makes 4 servings.
chocolate mushroom cloud of pound cake mix. Pour into prepared pan
Preheat oven to 325\u00b0.
Combine cake mix, pudding, eggs, oil, lemon extract and apricot nectar in large bowl and beat for 3 minutes.
Grease and flour a Bundt pan.
Pour mixture in pan and bake according to directions on box.
Cool 15 minutes in pan. Remove and glaze with powdered sugar and lemon juice.
rease bundt pan.
Combine cake mix, pudding mix, eggs, water
y placing a layer of pound cake slices in the bottom of
Mix first six ingredients well and pour into a 10-inch tube pan and bake ofr 55 minutes at 350F .
Remove from pan and pour glaze over cake while hot.
GLAZE:.
Add lemon juice ot confectioners sugar and stir. Add more sugra or juice if needed. Glaze will be thick and creamy.