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SOUR CREAM LEMON POUND CAKE

This is pretty much a basic pound cake version, with a fresh lemon flavor.

• 1 C butter, softened

• 3 C sugar

• 6 eggs

• 1/4 C lemon juice

• 1Tbls grated lemon rind

• 3 C flour

• 1/2 tsp EACH baking soda and salt

• 1 C sour cream
   

• LEMON GLAZE:

• 2 C powdered sugar

• 1/4 C melted butter

• 1/4 C lemon juice

• 2 Tbls grated lemon rind

To make Cake, cream butter and sugar. Add eggs one at a time and beat well after each. Add lemon juice and rind. Mix flour, soda and salt and add to batter, alternately with the sour cream.

Pour into a greased, floured 10-inch angel food pan (16 cup size). Bake at 325 for 1 hour, 30 minutes or until a cake tester comes out clean. Let sit at least 15 minutes before turning out onto a rack to cool. When cooled on rack, spoon over top with glaze. Serves 10-12.

Glaze: Mix all ingredients and beat until soft and of spreadable consistency.

NOTE: Substitute orange juice and grated orange rind for lemon. You can also add 1/4 cup poppy seed or 1/2 cup finely chopped pecans or walnuts to the batter.
 

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7-UP POUND CAKE

Easy to make, light and buttery to the taste.

• 1/2 C shortening

• 1C butter or margarine, softened

• 2 1/2 C sugar

• 5 eggs

• 3C flour

• 8 oz 7-Up

• 1 tsp vanilla extract

• 1 tsp butter (or butternut) flavoring

Cream shortening, butter and sugar together; add eggs. Alternate adding flour, 7-Up and flavorings to the creamed mixture, blending well after each addition. Bake in a greased Bundt pat at 325 for 1 hour, 30 minutes. (Test with cake tester and add 5 minutes at a time until it comes out clean. Let sit in pan to cool before turning out onto a serving plate. Makes about 12 servings.

TIP: Dust top of cooled cake with powdered sugar or drizzle with chocolate sauce if you like.
 

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COCONUT POUND CAKE

You don't think of coconut for pound cake, but if you like coconut, this will become a fave.

• 2 sticks butter or margarine, softened

• 1/2 C vegetable shortening

• 3C sugar

• 6 eggs

• 3C flour

• 1C milk

• dash salt

• 1/2 tsp EACH almond and coconut flavoring

• 1 (3 1/2 oz) can grated coconut
   

• TOPPNG:

• 1C sugar

• 1C water

• 1 tsp coconut flavoring

For the cake: Cream butter, shortening and sugar. Add eggs, one at a time, beating for 2 minutes after each egg. Add flour and milk alternately, mixing in. Add salt and flavorings, then gently fold in the coconut.

Pour into a tube pan lined on the bottom with waxed paper. Start with a COLD oven, and bake at 350 for 1  hour and 15 minutes. Test with a cake tester for doneness. Remove from oven and set aside to cool.

For topping: Mix then boil ingredients for 1 min. Spoon topping over cake while still hot. Let cool before serving. Makes 16-20 slices.