Phyllis Cake With Phyllis Icing An Awesome Pound Cake Recipes

AWESOME POUND CAKE

Steps:

• Preheat the oven to 325 degrees.
• Take your standard tube cake pan and oil it with butter. Then lightly flour the oiled pan. Shake the excess flour from the pan and put to the side.
• Sift the flour, baking soda,and baking powder into a large mixing bowl.
• Stir in salt and the sugar.
• Add the butter. Melt the butter in a pan over slow heat to make it blend easier. (You can do this or just let the butter soften at room temperature.).
• Add the eggs. At this point I break out my mixer and begin mixing on slow.
• Slowly add buttermilk, and then the vanilla extract. After it is thoroughly stirred, I turn the mixer up to medium for a few minutes, and then finally on high. If the mixture is a little thick I add just a touch more buttermilk.
• Pour the mix in, and bake the cake for about 1 hour and twenty minutes.
• Allow the cake to cool 15 or 20 minutes in the pan before removing.

PERFECT POUND CAKE

Steps:

• Preheat oven to 350°F. Butter an 8 1/2-by-4 1/2-inch loaf pan; dust with flour, tapping out excess. Beat butter with sugar, baking powder, and salt on medium-high speed until very light and fluffy, about 6 minutes. Scrape down sides of bowl, then beat 1 minute more. Scrape bowl again, then beat in vanilla.
• Add eggs, a bit at a time, beating well after each addition. Reduce speed to low and add half of flour, then sour cream, then remaining flour, beating until just combined after each addition. Remove bowl from mixer and use a spatula to get all the way down to bottom, stirring and folding to ensure all the butter is fully incorporated. (This will prevent butter streaks on the top of your cake.) Scrape batter into prepared pan.
• Transfer pan to oven, reduce temperature to 325°, and bake until top is golden and a tester inserted in center comes out clean, about 1 hour, 5 minutes. (Starting at a higher temperature, then dropping down gives the cake a jump-start before allowing it to bake nice and slowly, so it doesn't get too dark.)
• Transfer pan to a wire rack and let cool 1 hour, then invert cake onto rack, turn top-side up, and let cool completely. Slice to serve; or store, unsliced, in an airtight container at room temperature up to 3 days; or freeze, wrapped in plastic, up to 3 months (thaw to room temperature before serving).

PHYLLIS CAKE WITH PHYLLIS ICING (AN AWESOME POUND CAKE!)

Steps:

• Cream together sugar, butter and shortening (CRISCO) until light and fluffy.
• Add eggs, one at a time.
• Add flour and salt mixture alternating with milk and vanilla.
• Bake in greased and floured tube pan for 1 1/2 hours at 325.
• DO NOT PREHEAT OVEN BEFORE PUTTING THE CAKE IN!
• ICING:.
• Cream the butter until fluffy.
• Add sugar alternating with the milk and vanilla until it is spreading consistency.