Lemon Pound Cake

1 cup butter, softened
1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups all-purpose flour
1 cup milk
1 teaspoon lemon extract

Glaze Ingredients:

1/2 cup sugar
1/2 cup water
1 teaspoon grated lemon rind
1/4 cup lemon juice
PREPARATION:
Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.
Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.

------------------------------

Butter Cake Pound Recipe

2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream
Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Put oven rack in middle position, but do not preheat oven.
Generously butter pan and dust with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

-------------------------------

Diana's Desserts - Site dedicated to home bakers, with opportunity for visitors to submit recipes. Red Velvet Cake, Sunday Butter Rum Pound Cake, and Crepes Suzette are among the recipes detailed here.
site: www.dianasdesserts.com

Peanutty Caramel Sauce - A recipe from Kraft, using 48 caramels and creamy peanut butter served as a dip with mashmallows, strawberries, apple slices, and or pound cake pieces, or as a sauce over ice cream.
site: www.recipesource.com/side-dishes/sauces/peanutty-caramel1.html

RECIPE: Orange butter cake
site: www.culinarybook.com/dessertssweets-recipes/cakes-recipes/orangebuttercake-recipe.html

Peanut Butter-Chocolate Chip Pound Cake Recipe
site: www.recipezaar.com/67005

Butter-Rum Pound Cake Recipe from Betty Crocker
site: www.bettycrocker.com/recipes/Recipe.aspx?recipeId=36239

Peanut Butter Pound Cake Recipe
site: www.hugs.org/Peanut_Butter_Pound_Cake.shtml
A basic pound cake recipe. A great base for whatever flavours you like.

Pound Cake Recipe
site: coffeetea.about.com/od/coffeecake/r/pound.htm