BRENDA'S BEST BLUEBERRY YOGURT POUND CAKE
A very moist and dense pound cake. Always gets rave reviews!! Perfect for quieting the afternoon tummy-grumblies with a coffe or tea.
Provided by Boxerwing
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter until fluffy; beat in sugar until light and fluffy (about 5-8 minutes).
- Beat in eggs, one at a time.
- In a second bowl sift together flour, baking soda and salt.
- In a third bowl mix together yogurt, orange juice and rind.
- Alternately add dry and wet mixture to the creamed mixture, making 3 additions of dry and 2 of wet.
- Stir in blueberries.
- Pour batter into well greased and floured 9" or 10" tube or Bundt pan.
- Tap pan lightly to release air bubbles and smooth top.
- Bake at 350F for 60-70 minutes or until knife comes out clean.
- Let cool for 15 minutes in pan, the remove and cool on rack.
- Before serving, sieve icing sugar over top.
Nutrition Facts : Calories 387.2, Fat 17.7, SaturatedFat 10.6, Cholesterol 96.2, Sodium 391.1, Carbohydrate 52.3, Fiber 1.5, Sugar 27, Protein 6
POUND CAKE
Provided by Food Network
Categories dessert
Time 2h20m
Yield 16 to 20 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a tube pan.
- Cream the butter and shortening together in a standing mixer fitted with a paddle attachment, starting at the slowest setting and increasing to a medium speed after 3 or 4 minutes. Cream on this setting until done.
- Add the sugar a little at a time. Add the eggs, 1 egg at a time, mixing after each addition, until well incorporated.
- In a mixing bowl combine the flour, baking powder and salt, and mix with a wire whisk until thoroughly combined.
- Reduce the stand mixer setting to the lowest speed. Start adding a little of the dry ingredient mix followed by some milk. Alternate the dry ingredients and the milk ending with dry ingredients. Then add the vanilla extract.
- Pour the batter into the prepared tube pan and bake until a toothpick inserted into the center of the pound cake comes out clean, 1 hour to 1 hour 30 minutes.
- Remove the pound cake from the oven and let it cool down for 3 to 5 minutes.
- Gently flip tube pan over to remove the cake, and cool the pound cake on a wire rack. If the pound cake cools too long while still in the tube pan, it might break or not come out.
- Cool the cake for 30 minutes before dusting with confectioners' sugar. Serve the same day or lightly toasted the following day.
GROCERY STORE GOSSIP POUND CAKE
Yes, I too, got this recipe from a lady I didn't know, while standing in the baking isle at the grocery store. You will love what it does to a box cake mix!
Provided by Brenda
Categories Dessert
Time 30m
Yield 1 9x13 cake pan, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In large mixing bowl, combine all ingredients together.
- Beat on medium speed for approximately two minutes.
- Pour into greased 9x13 cake pan, spread evenly.
- Bake 20-30 minutes at 350 degrees.
- Cake will spring back when done.
- It is great brushed lightly with melted butter or your favorite icing!
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