Preheat oven to 325\u00b0.
Combine first 6 ingredients and beat well.
Bake in greased and floured Bundt pan until cake tests done.
Cool for 15 minutes in pan before removing.
nd the cinnamon. Remove the cake from the oven then drizzle
ream the butter, sugar, and lemon zest.
With the mixer
ime.
Stir in the lemon zest.
Sift the flour
For the Lemon Pound Cake:
Preheat oven to 325\
n the poaching liquid.
Pound Cake:
Adjust the oven rack
n a large bowl, mix pound cake dry ingredients; set aside.
Make lemon pound cake the day before and refrigerate
Cut 12 (2/3-inch thick) slices of pound cake.
Place 6 slices of pound cake on your work surface.
Spread on one slice 5 tablespoons of softened ice cream.
Smooth the edges of the sandwiches, if necessary.
Place another slice of pound cake on top; press down.
Wrap in plastic wrap and place in freezer. Repeat with remaining slices.
Serve within a month.
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
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.
Follow the pound cake recipe directions on the back of the cake mix box.
Butter and flour a 13 x 9-inch pan; pour batter into the pan.
Place sliced peaches over the top; sprinkle with cinnamon and sugar.
Bake as directed for pound cake.
About 10 minutes before it is finished, coat top with butter and more cinnamon and sugar.
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.
y placing a layer of pound cake slices in the bottom of
Cream shortening, butter and sugar until light and fluffy. Dissolve soda in hot water and add salt and lemon extract.
Stir into creamed mixture.
Add flour to creamed mixture with buttermilk and beat until smooth.
Add the eggs last, all at once. Beat until very creamy.
Pour into a well greased and floured 10 inch tube pan.
I use Bakers Joy baking spray.
Bake at 325\u00b0 for 1 hour and 15 minutes.
While still warm, punch holes in cake with a toothpick.
Spoon lemon sauce over cake.
Mix as for any pound cake.
Bake 1 hour and 15 minutes at 325\u00b0.
Let cool in pan for 10 minutes after taking out of the oven.
Slice each pound cake into 4 slices and place in the bottom of a 9 X 13 inch pan.
Slice the bananas and place them on top of the pound cake slices.
In a medium sized bowl, combine the 2 pudding mixes and the 3 cups milk and mix well.
Stir in the sweetened condensed milk and mix well.
Pour this liquid mixture over the cake and banana slices.
Refrigerate for one hour until set.
Top with Cool Whip and serve.
nch square baking dish. Place pound cake chunks in the prepared baking
br>Coat both sides of pound cake with cooking spray or brush
First, make the pound cake.
Preheat the oven to