Suzanne's Pound Cakes

These are from Lorraine's Aunt Suzanne. I found this document in a very old file, and don't remember if I've ever made any of them. 

Million Dollar Pound Cake

3 cups sugar

1 pound butter

6 eggs, room temperature

4 cups plain flour

3/4 cup whole milk

1 tsp. vanilla

Cream butter well, add sugar gradually, then eggs one at a time. Sift flour, then measure. Add flour and milk alternately into egg mixture. Add vanilla. Batter should be smooth. Grease & flour pan. Bake at 300 for 1 hour and 40 minutes. Use stick to test for doneness. Do NOT over bake. Cool before removing from pan.

Notes: Always be sure to bring eggs to room temp. Sift flour before measuring. Put a pan of water into the stove while baking to help keep cake moist.

Lemon Pound cake

3 sticks butter, at room temp.

2 1/2 cups sugar, sifted three times

4 eggs, at  room temp.

3 1/2 cups cake flour, sifted

2 tsp. lemon extract

1 cup buttermilk

1/2 tsp. baking soda in 1 tbsp. hot water  (add this to the buttermilk)

Cream butter & sugar, then add whole eggs one at a time, beating after each one. Add lemon extract, then flour alternately with buttermilk. Bake in tube pan for 90 minutes at 325. Do not open over while cake is cooking. Use stick to test for doneness.

Lemon Glaze:

1 lemon

1/2 cup sugar

2 tbsp. water

Mix juice of 1 lemon, sugar, & water together and let come to a boil. Then punch holes in cake with an ice pick and pour glaze over it. Let cool.

Cream Cheese pound cake

3 sticks butter, softened

3 cups sugar

6 eggs, at room temp.

1 8oz pkg. cream cheese, softened

3 cups cake flour

1 tsp. vanilla

Cream butter, cream cheese, and sugar. Add flour alternately with eggs. Add vanilla, beat well. Put in cold oven, then bring to 325. Bake for 1 hour.

Coconut pound cake

2 sticks butter

2/3 cups Crisco

3 cups sugar

3 cups plain flour

5 eggs

1 tsp. baking powder

2 tsp. coconut extract

1 cups milk

1 can coconut

Cream butter, crisco, & sugar. Add eggs one at a time. Sift together flour and baking powder. Add to cream mixture alternately with milk. Add coconut extract and can of coconut. Pour into tube pan that has been sprayed well with Pam. BAke 90 minutes at 325 or until stick test shows doneness.

Chocolate Pound cake

1 cup butter

1/2 cup Crisco

3 cups sugar

3 cups plain flour

5 heaping tsp. cocoa

1/2 tsp. baking powder

1/2 tsp. salt

1 cup milk

5 eggs

1 tsp. vanilla

Cream butter, shortening, and sugar. Add eggs one at a time, beating one minute after each addition. Sift all dry ingredients together. Add flour mixture and milk alternately. Add vanilla. Mix well. Pour into tube  pan sprayed with Pam. Bake at 300 for 90 minutes. When cake is done, and still hot, wrap in wax paper.

Brown sugar pound cake

1 pound light brown sugar

1/2 cup white sugar

1 1/2 cups Crisco

5 egg yolks, well beaten

1/2 tsp. baking powder

3 cups plain flour

1 cup milk

1 cup chopped pecans

1 tsp. vanilla

5 egg whites, stiffly beaten

1/2 tsp. salt

Cream shortening, add sugars, and cream well. Stir in well beaten egg yolks. Sift flour with baking powder and salt. Add alternately with milk. Add nuts and vanilla, then fold in egg whites last. Bake for 90 minutes at 350.