Imperial Margarine Pound Cake Recipe at Roberta Loretta blog

Imperial Margarine Pound Cake Recipe. Add lemon juice and lemon rind, blend inches. Beat 2 eggs and then add 1 cup of flour, continue beating repeat with the remaining eggs and flour. Bake 1hr 15mins to 1hr 30mins; It is better than the sara lee pound cake in the frozen food section.the original name for this is imperial pound cake, the is so old that the sheet that it was written on is old and fraying. In mixing bowl cream butter and sugar. Prepare large bundt pan with oil and flour and pour mixture into pan. Bake at 325 degrees for about an hour to 70 minutes. The results are unbelieveable, give it a try. Til toothpick in center comes out clean. Add 1 egg at a time, beating after each. A truly delicious pound cake recipe made with 1 lb of imperial margarine, 6 eggs, 1 lb of sugar, and 3 cups of cake flour. This is one of those recipes that's handed down from generation to generation. Pour into a buttered and floured tube pan. A deliciously rich and buttery pound cake that's been in our recipe archives for decades. Preheat oven to 325 degrees fahrenheit.

Add lemon juice and lemon rind, blend inches. Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean. In mixing bowl cream butter and sugar. Pour into a buttered and floured tube pan. Beat 2 eggs and then add 1 cup of flour, continue beating repeat with the remaining eggs and flour. Gradually add sifted flour, 1/2 cup at a time, til all blended. Bake at 325 degrees for about an hour to 70 minutes. Add 1 egg at a time, beating after each. The original recipe uses imperial margarine instead of butter.

Pound Cake Recipe Using Oil Instead Of Butter at Neta Gatlin blog

Imperial Margarine Pound Cake Recipe Gradually add sifted flour, 1/2 cup at a time, til all blended. In mixing bowl cream butter and sugar. Bake 1hr 15mins to 1hr 30mins; Pour into a buttered and floured tube pan. Preheat oven to 325 degrees fahrenheit. Prepare large bundt pan with oil and flour and pour mixture into pan. Grease and flour a large tube pan. Classic vanilla pound cake with perfect dense texture, moist & delicious. Serve it warm with ice cream, with a berry soup for dipping, or just plain with a cup of coffee. Beat 2 eggs and then add 1 cup of flour, continue beating repeat with the remaining eggs and flour. A deliciously rich and buttery pound cake that's been in our recipe archives for decades. The original recipe uses imperial margarine instead of butter. It is better than the sara lee pound cake in the frozen food section.the original name for this is imperial pound cake, the is so old that the sheet that it was written on is old and fraying. Beat margarine and gradually add the box of powdered sugar. The results are unbelieveable, give it a try. Add lemon juice and lemon rind, blend inches.