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poundcakes


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16 Reviews |  By LAURIE

Rich, buttery cake, great sliced with berries and whip cream on top! Yum!!

Recipe #54265

You will love this cake! --- source Pillsbury/ submitted by Ester Tomich

Recipe #80147

Instructions require food processor--you might not have the same results without. Make with poppy seeds or without. Juice and zest requires 2-3 lemons. You can also use this same recipe to make Orange Pound Cake, substituting orange zest and orange juice (and leaving out the poppy seeds). From Fine Cooking, Spring 2002.

Recipe #49345

This recipe is from a dear friend of mine. It is delicious. Anyone who has tasted it states it is the best cake they ever tasted as far as coconut goes. It is filling and easy to make. I hope you enjoy as much as my family does.

Recipe #95292

The Lemon Syrup on this cake makes it particularly moist and delicious!!

Recipe #5437

It is important (as with most cakes) to refrigerate overnight before serving. (A recipe I was honored to adopt; first posted by Mean Chef.)

Recipe #51853

2 Reviews |  By Semra22

This cake will just melt in your mouth, and has an awesome lemon flavour. Perfect for tea parties or bridal showers or that kind of thing if the kids don't eat it all first.

Recipe #123162

This is really moist and so good! The original recipe called for 1/3 cup butter, but I find that 1/4 cup works just fine and cuts down the fat a wee bit.

Recipe #128349

Top this dense and flavorful cake with sifted powdered sugar or maybe a simple glaze. I halved the recipe, and baked it in a loaf pan for about one hour. From Southern Living (December 2004)

Recipe #118935


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