BUTTER POUND CAKE WITH GLAZE RECIPES

Steps:

• Preheat oven to 350°.
• To prepare cake, combine oil and vanilla bean in a small skillet over medium-high heat, and bring to a simmer. Remove from heat. Let stand 10 minutes or until mixture cools to room temperature. Scrape seeds from bean, and stir into oil; discard bean.
• Combine oil mixture, 1 3/4 cups sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
• Spoon batter into a 10-inch tube pan coated with baking spray, and spread evenly. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan.
• To prepare glaze, melt 1 tablespoon butter in a small skillet over medium heat; cook 2 minutes or until lightly browned. Remove from heat. Add next 3 ingredients (through vanilla), stirring until smooth. Drizzle glaze over warm cake.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
• With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
• Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
• Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
• Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.