It’s Worth the Pounds


Here is another Pioneer Woman recipe.  I have posted a lot of her food because it is DELICIOUS and easy to make.  This cake is awesome and tastes better as it sits.

* recipe can be found at Pioneer Woman

Perfect Pound Cake

  • 3 sticks Butter (softened)
  • 3 cups Sugar
  • 5 whole Eggs
  • 1 teaspoon Butter Flavoring
  • 2 teaspoons Lemon Flavoring
  • 3 cups All-purpose Flour
  • 1 cup Sprite, 7-UP, Or Sierra Mist


    Preheat oven to 325 degrees.

    Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.

    Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.

    Remove cake from oven and invert pan until cake drops out. Slice and chow down!

    Homemade Whipped Cream

    • 1 pint heavy whipping cream
    • 1/4 cup powdered sugar
    • 2-3 tsp flavoring (I used Kahlua)



    Place mixing bowl and mixing whisks into freezer for 10-15 minutes.

    Mix whipping cream on high in cold bowl until soft peaks form.

    Slowly add sugar and mix well.  Add flavoring and mix again.

    Use whipped cream right away or place in refrigerator or freezer.  Whipped cream will last two days.


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