POUND CAKE USING SELF RISING FLOUR RECIPES

Steps:

• Grease and flour a tube pan. Preheat oven to 325 degrees F
• In a separate bowl whisk the flour and baking powder to combine, set aside for later.
• Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
• Add the eggs one at a time blending after each to incorporate.
• Add the vanilla and lemon to the mixing bowl. While mixing at medium speed, add the flour mixture alternately with the sour cream to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream twice). Mix until incorporated.
• Bake at 325 degrees for 60-70 minutes -Baking times may vary and so check on the cake as it nears the 1 hour mark. When an inserted toothpick comes out clean or with just a few moist crumbs attached, it is ready.
• This makes approximately 8-8.5 cups of batter.
• Allow to cool in the pan for about 10 minutes before flipping out onto wire rack.
• Combine sugar with 1 Tablespoon of milk. Add additional milk if needed for desired thickness.
• Load into a piping bag with the tip snipped away and drizzle onto your cake (or you can drizzle by the spoonful).
• **If glaze is too thick, add a bit more milk. If it is too thin, add a bit more powdered sugar.

Steps:

• Preheat the oven to 300 degrees F. Generously grease a large (10-inch) Bundt pan with butter and set aside. 
• Sift together the flour, baking powder and salt in a medium bowl and set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, sugar and vegetable shortening until light and fluffy. In a large liquid measuring cup, combine the milk, vanilla, eggs and almond extract if using. Stir to combine. Add the flour mixture and milk mixture to the butter mixture, alternating between the dry and wet ingredients in three parts, starting and ending with the dry. Fill the prepared pan with the batter. 
• Bake for 15 minutes. Increase the oven temperature to 325 degrees F and bake until the cake is warm golden brown and pulls away from the sides of the pan, or a tester inserted in the center comes out clean, an additional 45 minutes. Remove to a rack to cool for 10 minutes. Invert the cake onto a rack to cool completely, at least 20 minutes.