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Perfect Holiday Pound Cake With Sugar Glaze Topping

Bettyskitchen's picture
In this video, Betty responds to the request of a viewer, demonstrating how to make a gorgeous, delicious Pound Cake with a Sugar Glaze Topping. Also, this cake has a little surprise inside for a lucky guest!
Ingredients
  Butter 1⁄2 Cup (8 tbs) (1 Stick)
  Shortening/1 stick of butter/ margarine / 0.5 cup cooking oil 1⁄2 Cup (8 tbs) (May Use A Blended Oil-Canola Oil Blended With Vegetable Oil)
  Sugar 2 Cup (32 tbs)
  Eggs 4
  Buttermilk 1 Cup (16 tbs) (May Prepare Buttermilk From A Buttermilk Mix)
  Self rising flour 3 Cup (48 tbs)
  Lemon extract 2 Teaspoon
  Almond extract 1 Teaspoon
Directions

Cream a stick butter and 1/2 cup additional shortening with 2 cups sugar. Beat well. Add 4 eggs, one at a time, beating well after each addition. Add 3 cups self-rising flour to the mixture, alternately with 1 cup of buttermilk, until flour and buttermilk are used up. Mix well after each addition. Stir in 2 teaspoons lemon extract and 1 teaspoon almond extract. *** For a "Lucky" cake, at this point, add 1 whole almond to some spot in the center of the cake. (For children, use a raisin--no choking!) The piece of cake served with the almond (raisin) is considered "lucky!"*** Pour batter into a greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour and 5 minutes. I placed an oven rack toward the center of the oven and removed the other rack before preheating oven, because the tube pan needs a lot of space. I also placed a sheet of aluminum foil over the top of the cake pan for the first 45 minutes of baking. When I removed it, the top of the cake was pale, so I let it brown up for 7 minutes, and then returned the foil to the top of the pan for the remainder of the baking. Test for doneness by inserting a toothpick into the cake, and, if it comes out clean, the cake is done. Remove the cake from the oven, and let it cool in the pan for at least 10 to 15 minutes. I let mine cool for about 3 hours. Run a thin knife around the outside of the pan and around the tube. Then, remove the cake from the pan, put it on a nice serving dish, and let it cool completely. This cake may be eaten as is, or you may ice it with your favorite icing. I used a sugar glaze (below).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg, Milk Product
Preparation Time: 
30 Minutes
Cook Time: 
65 Minutes
Ready In: 
95 Minutes
Servings: 
6
If you are looking for an irresistible, fail proof cake recipe that is just right for any occasion, this is it. Betty whomps up a gorgeous looking delicious pound cake and further sizzles it with a sugar glaze topping. Stream the video recipe to get making this truly splurge worthy dessert.

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