7UP Pound Cake
This old fashioned 7UP Pound Cake recipe is a simple Southern dessert that's perfect for just about any occasion. The smooth, buttery pound cake is made from scratch with just a hint of lemon. Enjoy the glazed cake on its own, or pair it with fresh fruit and a dollop of whipped cream!
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The BEST Peach Cobbler Pound Cake Recipe {Stays Moist FOR DAYS!!!}
No Southerner could deny a slice of peach cobbler pound cake come the summertime! This dreamy dessert combines the flavors of dense, buttery pound cake with bright and tangy peach cobbler! With the addition of a lemon cream cheese glaze, this cake is officially the ultimate Southern summer cake!
It's perfect for brunches, potluck parties, and everything in between! You can use fresh or frozen peaches, whichever you have on hand is fine! I tend to go the frozen peach route (terrible -- I know) because it cuts down on your prep time by about 15-20 minutes. However, if you have fresh peaches on hand, this cake is the perfect way to use them up!
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You can print out the recipe here:
Here's what you'll need:
For the Cake:
1 (16-ounce) bag frozen peaches, thawed or 6-8 fresh, ripe peaches
3 cups cake flour
1 1/4 teaspoon fine sea salt
4 large eggs, plus 2 yolks
1/4 cup milk
2 teaspoons pure vanilla extract
1 1/2 cup room temperature, unsalted butter (plus extra for greasing)
6 ounces room temperature cream cheese
3 cups granulated sugar
Zest of a lemon
For the Cream Cheese Lemon Glaze:
2 tablespoons room temperature cream cheese
2 tablespoons room temperature, unsalted butter
1 1/4 cup powdered sugar
1 tablespoon fresh lemon juice
1/4 teaspoon pure vanilla extract
HOW TO MAKE PEACH COBBLER POUND CAKE:
If using frozen peaches, chop the peaches into a 1/2 dice and set them aside in a colander over a bowl to drain. If using fresh peaches, peel, dice, and set aside.
Place a rack in the center of the oven and preheat the oven to 300°F. Generously grease a 12-cup bundt pan with butter and dust with flour. Knock out any of the excess flour and set aside until ready to use.
In a medium-sized mixing bowl, combine the flour and salt and set aside.
In a large measuring pitcher, whisk together the eggs, egg yolks, milk, and vanilla extract. Set aside.
Add the butter and the cream cheese to the bowl of stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed until the two are well-blended, about 1 minute. Gradually add the sugar and mix for about 3-4 minutes more, until the mixture appears light and fluffy. Reduce the speed to low and slowly stream in the egg-milk mixture. Scrape down the sides of the bowl and mix once more.
Add the dry ingredients in 3 additions, mixing on low. Scrape down the sides of the bowl and mix once more. Add the diced peaches and lemon zest and mix on low until the peaches are evenly distributed throughout the batter.
Add the batter to the bundt pan and bake for 40 minutes. Rotate the pan and continue baking for an additional 45 minutes more. Transfer the cake to a cooling rack and allow it to set for 15 minutes. Remove the cake from the pan and allow it to cool completely, about 2 hours.
If making the glaze, add the butter and cream cheese to a clean, medium-sized mixing bowl. Mix on medium-high speed until blended. Then, add the powdered sugar, lemon juice, and vanilla and mix until liquified.
Drizzle the top of the cake generously with the glaze and allow it to set 1-2 hours more. Slice and serve!
Store the cake refrigerated until ready to serve!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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How To Make Southern Peach Pound Cake
❤️ SUBSCRIBE: Over a pound of peaches goes into this moist and soft Southern Peach Pound Cake!! ????️ I love seeing those bright orange bits of peaches in this cake and the fact that it relies on nothing but sweet Georgia peaches for its peachy flavor!
If you like peach desserts then you definitely want to give this one a try! It bakes up dense yet so fluffy and tender. The peach flavor gets even better then next day!
Drizzle with a simple glaze or a cream cheese glaze!
F.Y.I- YOU MUST SERVE THIS WITH VANILLA ICE CREAM AND PEACHES!!! K? It really takes it all to the next level of awesomeness!
GET THE PRINTABLE RECIPE HERE:
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What to cook from lemon to surprise a girl? EASY LEMON POUND CAKE: 10 minutes to prepare
Looking for a easy and delicious surprise for your girl? Look no further than this Lemon Pound Cake! In just 10 minutes you'll have this cake baking in the oven, giving you time to do something else while it cooks!
This Lemon Pound Cake is the perfect treat for a special occasion or just to spoil your girl! With its burst of lemon flavor, this cake is sure to be a hit! So go ahead and give this cake a try – you won't regret it!
Ingredients:
Butter 100 g
Sugar 100 g
Eggs 100 g (~2 eggs)
Flour 100 g
Baking powder 3 g
Zest of 1 lemon
Lemon juice 10 g
Glaze
Powdered sugar 100 g
Lemon juice 20-25 g
00:00 How to make Lemon Pound Cake
00:19 How to Beat the Lemon Pound Cake Dough
01:32 How to peel the zest from a lemon
01:53 How to squeeze juice from a lemon without a juicer
03:04 How to bake Lemon Pound Cake
03:21 How to make lemon glaze
04:33 How to unmould a lemon pound cake
05:02 How to glaze a lemon pound cake
05:22 How to Decorate a Lemon Pound Cake
05:40 How to look ready Lemon Pound Cake
Andrew Bunstein
Amy Roloff Making Spice Bundt Cake with Maple Glaze Frosting
I like spice cake. The warm spices of cinnamon, nutmeg and ginger have this rustic comforting soft delicious taste. And it’s a cake I like anytime of the year and not just the Fall time. And if you’re looking for a good piece of sweetness to go with coffee this is the cake. A piece is good anytime of the day too.
I made this cake with un-sweeten applesauce for the flavor and to provide moistness. If you make the cake with buttermilk it will also give the cake the moistness and tenderness as well
Instructions:
3 cups of Flour
1 ½ Tbsp Baking Powder
1 Tbsp Cornstarch
2 Tbsp Cinnamon
1 ½ tsp Ginger
½ tsp Nutmeg
½ tsp Salt
¾ cup unsalted Butter
1 ½ cup Sugar
½ cup Brown Sugar
4 Eggs, room temperature
½ cup oil
2 tsp Vanilla
1 2/3 cups Applesauce (or substitute with Buttermilk)
1/3 cup Sour Cream
Glaze:
* 1 ½ cups Powdered Sugar
* 3 oz of Cream Cheese
* ½ tsp Vanilla
* 3 Tbsp Butter, room temperature
* 2 Tbsp good Maple Syrup
Directions:
* Preheat the oven to 350 degrees. Prep Bundt pan by greasing the pan, making sure to grease in the ridges and then lightly flour.
* Whisk together the flour, baking powder, spices, cornstarch and salt until combined.
* In a mixer, with the flat paddle, cream the butter until smooth. Add in the sugar and brown sugar and mix until well combined. Add eggs, beating one at a time till combined before adding in the next egg.
* In a bowl, stir together the applesauce and sour cream (or buttermilk), oil and vanilla until completely mixed.
* In the bowl with the butter and sugar, alternate adding in the flour and applesauce mixture, 1/3 each, mixing until just combined, after each one and ending with flour. Be sure not to over mix the batter.
* Pour into the prepared bundt pan. Using a spatula to even out the batter, Gently tap the pan on the counter to ‘pop’ out any air bubbles. Bake in preheated oven for
45 – 55 minutes. Check at 45 minutes. If the middle of the cake looks soft then bake for another 5 minutes. After 5 minutes, check with a toothpick or sharp knife and if clean take the cake out of the oven. Let the cake rest for about 15 minutes before using a knife to loosen the cake around the sides and edges. Continue to cool for another 30 minutes before removing the cake.
* For the glaze. In a bowl, mix together the cream cheese and butter till combined. Add in the powdered sugar and mix until smooth. Add in the vanilla and maple syrup and stir until smooth. Adjust for the consistency desired by adding in more powdered sugar and/or butter or milk. Drizzle over the cool cake.
Enjoy.
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???????? Million-Dollar Pound Cake Recipe ???? #poundcakerecipe #milliondollarpoundcake
❤️GET THE COOKBOOK: This million-dollar pound cake is a true classic! So velvety soft, and moist! It relies on steam and whipping to create that heavenly, melt-in-your-mouth texture.
This pound cake is incredible by itself but also goes great topped with fresh syrupy strawberries and whipped cream!
Enjoy!
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How To Make Cake Pops:
How To Make Baked Mac n Cheese:
How To Make Crispy Fried Chicken:
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