She made good on replacing it with this pan from King Arthur Flour. I used The Pioneer Woman's Perfect Pound Cake recipe, found here:Ingredients
- 3 sticks Butter
- 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
Preparation Instructions
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.
Good times! ~ksp
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.
Good times! ~ksp
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