Best Aunt Lucy Cake Recipes

AUNT TC'S LEMON-LIME SODA CAKE

Aunt TC's Lemon-Lime Soda Cake image

Provided by Kardea Brown

Categories dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus additional for greasing
3 cups all-purpose flour, sifted, plus additional for the pan
3 cups granulated sugar
5 large eggs
2 tablespoons lemon extract
1 cup lemon-lime soda, such as 7Up
3 cups sifted confectioners' sugar
1/2 cup milk
3 tablespoons lemon-lime soda, such as 7Up
2 teaspoons vanilla extract
1/2 teaspoon lemon extract

Steps:

For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a fluted 10- to 12-cup Bundt pan.
Beat the granulated sugar and butter together in a bowl with an electric mixer until creamy and smooth, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the flour 1 cup at a time, blending well after each addition, until the batter is smooth; stir in the lemon extract. Mix the lemon-lime soda into the batter and pour into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.
For the glaze: Beat the confectioners' sugar, milk, lemon-lime soda and extracts together in a bowl with an electric mixer on medium speed until the glaze is smooth.
Pierce holes in the cake with a skewer. Pour 1/4 cup glaze over the cake. Flip the cake onto a serving plate to remove from the pan, then pour the remaining glaze on top. The cake can be served immediately, but tastes even better the longer it sits.

AUNT GUSSIE'S POUND CAKE RECIPE BY TASTY

Aunt Gussie's Pound Cake Recipe by Tasty image

Here's what you need: unsalted butter, sugar, shortening, eggs, whole milk, lemon extract, vanilla extract, flour, baking powder, salt, vanilla ice cream, fresh berry

Provided by Frank Tiu

Categories Desserts

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 cup unsalted butter, 2 sticks
2 ¾ cups sugar
½ cup shortening
5 eggs
1 cup whole milk
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder
¾ teaspoon salt
vanilla ice cream, for serving
fresh berry, for serving

Steps:

In a large bowl, cream butter, sugar, and shortening together with a hand mixer.
Mix the eggs, one at a time, into the batter.
In a medium bowl, combine the milk, lemon extract, and vanilla extract.
In a separate medium bowl, whisk the flour, baking powder, and salt.
Alternately add the dry and wet ingredients into the batter.
Pour the batter equally into two greased and lightly floured loaf pans.
Bake in a non-preheated oven set to 350°F (180°C) for 1 hour, or until toothpick inserted comes out clean.
Cool for 30 minutes before slicing.
Serve with vanilla ice cream and berries.
Enjoy!

Nutrition Facts : Calories 760 calories, Carbohydrate 77 grams, Fat 45 grams, Fiber 1 gram, Protein 11 grams, Sugar 37 grams

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE

Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze image

My mother's blue-ribbon pound cake recipe. It always gets rave reviews.

Provided by Sarah Copeland Sawicki

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

Ingredients

2 ½ cups white sugar
1 ½ cups butter, softened
4 eggs
3 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 teaspoon lemon extract
2 cups confectioners' sugar
¼ cup lemon juice
2 tablespoons butter, softened
1 tablespoon lemon zest

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
Reduce oven temperature to 325 degrees F (165 degrees C).
Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g

AUNT LILLIAN'S CRUMB CAKE

Aunt Lillian's Crumb Cake image

My Aunt Lillian made her fabulous crumb cake recipe every weekend when we came to visit. She created this cake back in the '40s. Knowing my father loved it, she shared the recipe with my mother, who passed it on to me. I serve it as a coffee cake for Sunday brunch or for dessert. -Rose Gearheard, Phoenix, Oregon

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
TOPPING:
1/2 cup sugar
1/4 cup chopped walnuts
2 tablespoons sweetened shredded coconut
2 teaspoons ground cinnamon

Steps:

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in , sour cream and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan., Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes on a wire rack., Serve warm.

Nutrition Facts : Calories 394 calories, Fat 18g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 340mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

AUNT LUCY CAKE RECIPE

AUNT LUCY CAKE Recipe image

Provided by Lene

Number Of Ingredients 16

Ingredients

CAKE
6 EGGS
2 CUPS SUGAR
3 STICKS BUTTER
1 STICK MARGARINE
2 TSP. BAKING POWDER
PINCH OF BAKING SODA
3 CUPS FLOUR
1 CUP BUTTERMILK
1 TBLE. VANILLA
FROSTING
6 SQUARES BAKERS UN-SWEET CHOCOLATE
6 CUPS SUGAR
2 STICKS MARGARINE
1 CAN (14 0Z. CARNATION MILK
1 TSP. VANILLA

Steps:

CAKE MELT BUTTER AND MARGARINE, COOL ADD SUGAR AND EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. COMBINE DRY INGREDIENTS AND ADD ALTERNATELY WITH BUTTERMILK AND VANILLA. COOK IN THIN LAYERS,ABOUT 1/3 CUP BATTER TO EACH PAN. COOK AT 350, THIN LAYERS COOK IN ABOUT 8 TO 10 MNUTES EACH. FROSTING MELT MARGARINE AND CHOCOLTE OVER MED HEAT, ADD MILK AND SUGAR STIRRING CONSTANTLY. COOK TO SOFT BALL STAGE AND REMOVE FROM HEAT. ADD VANILLA AND COOL. THIS TAKES SEVERAL HOURS. STIR OCCASIONALLY. WHEN FROSTING BEGINS TO THICKEN, FROST CAKE. ASSEMBLE CAKE ON CAKE PLATE PUT FIRST LATER AND SPOON ENOUGH FROSTING OVER TOP TO COVER TOP REPEAT FOR EACH OF THE LAYERS, WORKING QUICKLY AS FROSTING WILL HARDEN. ABOUT HALF WAYTHROUGH, START COVERING THE SIDES OF THE CAKE AS WELL. BE CAREFUL WITH THE STACKING OF THE CAKE AS I HAVE PRODUCED MORE THE A FEW LEANING TOWER OF PIZA LOOKS. IF THE FROSTING BECOMES TOO HARD TO WORK WITH, REHEAT JUST UNTIL IS LOOSENS UP ENOUGH TO FINISH FROSTING CAKE.