Marguerette Allen's Cream Cheese Pound Cake

 

Gabe loves pound cake but with the price of eggs this will have to wait awhile! Cheapest in Aldi 6.00 a dozen

Aunt Weezie's Lemon Supreme Cake

Ingredients:

1 pkg. Duncan Hines Lemon Supreme Cake Mix

½ c. Wesson oil ( HAS TO BE VEG OIL)

½ c. water

1 pkg. lemon jello ( Not sugar free)

4 eggs

Directions:

Beat eggs ⁠— add rest + beat till smooth with mixer. Cook in tube pan 350° for 45 minutes.

Remove hot cake from tube pan and drizzle icing all over it. Cake must be hot when you put the icing on.

Let cool + serve.

ICING

1½ c. confectioners sugar

2 T soft butter or marg.

4 T Real Lemon (bottled) 

Blend together. Should be watery.

NOTE FROM ORGINAL POSTER:

Oh my gosh this is the BEST cake! I can’t remember any family event without Aunt Weezie’s lemon supreme cake on the dessert board. She’s gone now and I have taken on that responsibility. Notes: It must be Duncan Hines cake mix. Wesson is a brand, but any brand of vegetable oil is fine, just don’t substitute for olive, canola, or corn. It must be vegetable oil. Don’t substitute with diet jello. Confectioners sugar, 10X, or any powdered sugar is fine, just not granulated. Lemon juice in the bottle or squirter works better than a “real” lemon for a strong and consistent flavor. You can cook this in a prepared tube pan or a Bundt pan.  

Ae-Yuns father died and made this to bring to the family along with Chicken and Rice. He father loved anything with lemon.

Pound Cake- Live Oak Recipe Exchange

Ingredients:

• 3 ¼ cups white sugar

• ¾ pound unsalted butter, at room temperature

• 6 extra large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• ¼ teaspoon ground nutmeg

• 1 cup 1% milk

• Directions:

• 1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt).

  2. 1. Cream sugar and butter in a large mixing bowl on medium speed until light and fluffy, about 5 minutes. Add eggs, one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.

     2. 1. Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the flour mixture to the butter mixture and mix on low speed until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining flour mixture and milk.

        2. 1. Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.

           2. 1. Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes.

              2. 1. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.

                 2. Theme this month was retro recipes

                 3. 
                    

Easy Lemon-Blueberry Bundt Cake

 Mei's daughter Nancy is 44 tomorrow. Mei was going to her grandsons Marine Boot Camp graduation which is Friday. The cake is for Nancy and Payton.

Nancy sent me a text and said the cake was excellent!

Ingredients:

1 (15.25 ounce) package lemon cake mix, save 1 Tbl. for later

¾ cup milk

½ (8 ounce) package cream cheese, softened

¼ cup freshly squeezed lemon juice ( used my Meyer lemons)

2 eggs, at room temperature

1 tablespoon lemon zest

1 cup blueberries, fresh or frozen

Cooking spray- I used the bakers one- has flour and oil in it

Glaze:

3 tablespoons lemon juice, or more as needed 

1 1/2 cups powdered sugar

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.

Place all but 1 tablespoon cake mix in a large bowl. Add milk, cream cheese, eggs, and lemon zest and juice and beat with an electric mixer for 3 minutes.

Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.

Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.

Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.

Duncan Hines Pineapple Upside Down Cake

 

 Cindys birthday is today( Ae-Yuns daughter) and I made this for her.

I also made another one for my neighbor Cassie who REALLY loved it!

Ingredients:

1/2 cup butter ( 1 stick)

1 cup firmly packed brown sugar

1 20 ounce can pineapple rings

12 maraschino cherries

1 package (15.25 oz) Pineapple  Supreme

1 cup whole milk

1/3 cup vegetable oil

4 large eggs ( I added an extra one)

Directions:

Preheat oven to 350 degrees F. Grease the sides of a 9×13-inch pan with cooking spray. Pour melted butter into the pan and sprinkle with brown sugar. Arrange the pineapple slices and cherries on top of the brown sugar.

In a large bowl, combine the cake mix with water, oil and eggs. Using an electric mixer, beat for 2 minutes at medium speed. Then pour the mixture into the pan (on top of the pineapples and cherries).

Bake for 40 minutes or until toothpick inserted in the center of the cake comes out clean.

Transfer the cake to a wire rack and let it cool for 5 minutes. Run a knife on around the sides of the pan to loosen the cake and flip it over onto a serving platter. Pour the remaining juices in the pan all over the cake.

Coconut Sheet Cake

 

Ingredients:

3 large eggs

1 (8-ounce) container sour cream

⅓ cup water

1 (8.5-ounce) can cream of coconut

½ teaspoon vanilla extract

1 (18.25-ounce) package white cake mix

For the frosting:

8 ounces cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

3 1/4 cups powdered sugar

1 teaspoon coconut extract

1 cup sweetened flaked coconut

Directions:

Beat eggs at high speed with an electric mixer 2 minutes. Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into a greased and floured 13- x 9-inch baking pan.

Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.

 Beat cream cheese and butter in a large bowl with a hand mixer (or a stand mixer) until smooth.  Slowly add powdered sugar, while continuing to beat until smooth.  Add extract and mix until combined.

Spread frosting over cooled cake and sprinkle evenly with coconut flakes

 I made the cake for Jerry's birthday. He's a vendor at our local flea market and have know him for as long as we have been in Florida. It was his 80th birthday!!!!!

Retro Lemon Pudding Sour Cream Bundt Cake

 

This recipe is from my of patients when I worked at the Westhampton Medical Center.

I made this quite a few times in the past but now I seem to make more cookies then cakes.

It's an oldie but very, very good.

I didn't add a glaze. The person I made it for is a diabetic and I didn't want to add additional sugar.

Ingredients:

1 cup full-fat sour cream

3/4 cup vegetable oil

1/2 cup milk

4 eggs

1 box (15 - 16 ounces ) Lemon cake mix, unprepared

1 box (4-serving size) instant lemon pudding mix, unprepared

Directions:

Preheat oven to 325°F.

Prepare a 10 – 12 cup (9 – 10 inch) bundt pan by greasing it very well with butter then dust flour over the butter. Set aside.

In a large bowl combine the sour cream, oil, and milk.

Beat in the eggs.

Add the cake mix and pudding mix and gently mix until fully incorporated. Do not overmix.

Pour the batter into the greased bundt pan. Smooth the top into an even layer.

Bake for 40 – 45 minutes until a toothpick inserted deeply in the center comes out clean, then again on the opposite side.

Cool in pan 20 minutes then remove by placing a large plate over the top and flipping it right side up. If cake doesn’t fall out right away, give the pan a few light taps until it does.

Let cake cool completely before frosting.

Top with frosting or glaze of choice. 

Serve at room temperature or fridge cold.