Best 8 Lindas Pound Cake Recipes

PLAIN POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
• Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

GRANDMOTHER'S POUND CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
• Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

LINDA'S LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour a 9-inch non-stick loaf pan.
• In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.
• Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.
• In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze.
• When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.

LINDA'S FIVE FLAVOR POUND CAKE WITH JULIE'S FRUIT

Steps:

• For Linda's Cake:.
• Preheat oven to 350 degrees.
• Mix sugar, butter,and oil together.
• Add eggs and mix well.
• Sift together dry ingredients and add to the cream mixture.
• Add milk and 1 tsp of each of the Five flavorings.
• Bake in a greased and floured tube pan at 350 degrees for one and half hours.
• Cool 10 minutes in the pan.
• Remove cake from pan.
• For the Glaze:.
• Combine all the glaze ingredients in a saucepan.
• Bring to a boil and continue until sugar is disolved.
• Place cake on pretty serving dish and pour glaze over.
• For Julie's Fruit:.
• Combine the pie filling, oranges, pineapple, bananas and 1/2 pint of strawberries.
• Put in a pretty bowl.
• To Serve:.
• Slice Pound Cake and place a slice on plate with Julie's Fruit on top.
• And Enjoy!

LEMON PUDDING POUND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
• Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
• Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
• Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
• Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
• Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it's too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.

HOMEMADE POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
• Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
• Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
• Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.

SPRITE POUND CAKE (LINDA WHITE) RECIPE - (5/5)

Steps:

• Cream sugar and margarine until smooth. Add one egg at a time, beating after each addition. Add flour and stir to combine. Combine soda and lemon flavoring, add to flour mixture and mix until smooth. Turn into a greased and floured tube pan. Bake at 325 degrees for 60 minutes. Cool at room temperature and serve.Makes 1 cake

LINDA'S APPLE POUND CAKE

Steps:

• Mix the first ingredents together and set aside.
• Meanwhile in a mixing bowl cream together cream cheese, butter, rum and vanllia foavorings, sugar, and eggs one at a time mixing after each until smooth. Using a wooden spoon or spatchula mix in flour one cup at a time, mixing well. Add first 5 ingredents to this and mix well,(again with spoon or spatchula). Pour mixture into greased and floured bundt cake pan. Sprinkle top of cake with the chopped pecans.
• Preheat oven to 325* for 1hr 30min to 1hr 45min. or until toothpick inserted comes out clean.
• Icing: Condensed Milk. Polk holes in top of cake while still warm right out of oven and pour the condense milk on top of cake soaking as much as you can in the holes. Allow to cool completely before cutting or placing in cake cover. If it sweats it will effect the taste of the cake. So it has to cool completely before storing.