Heartline Restaurant

02/20/2024

02/10/2024

Glazed Orange Dream Pound Cake

Citrus-Infused Velvety Orange Pound Cake

Ingredients:

For the Cake:
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons orange zest
1/4 cup fresh orange juice
For the Glaze:
1 cup powdered sugar
2 tablespoons orange juice
1 teaspoon orange zest
Directions:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the creamed mixture alternately with buttermilk, starting and ending with dry ingredients. Stir in orange zest and juice.
Pour batter into the prepared bundt pan. Bake for 60-70 minutes or until a toothpick inserted into the cake comes out clean.
For the glaze, combine powdered sugar, orange juice, and zest. Drizzle over cooled cake.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: 410 kcal per serving | Servings: 12 servings

02/10/2024

EXTREME LEMON BUNDT CAKE
Lemon lovers only! This is one moist and very lemony pound cake that stays moist in a cake keeper for a week! Doesn't even need icing!
Servings: 16
Ingredients
1 (18 ounce) box Betty Crocker or Pillsbury lemon cake mix
1 (3 ounce) box instant lemon pudding
4 extra large eggs
1 cup sour cream
2 teaspoons lemon extract (optional)
1 lemon, juice of
1 lemon, zest of
1⁄2 cup oil
Directions
Preheat oven as directed.
Mix all ingredients and bake as directed.
NOTE: use a Bundt pan or you may also use 2 large loaf pans.
These cakes can be frozen for 30 days and still taste like you just baked them!

02/10/2024

Brown Sugar Caramel Pound Cake

Golden Caramel Bliss Cake

Ingredients:

1 1/2 cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract

Caramel Glaze Ingredients:

1/2 cup butter
1 cup packed light brown sugar
1/4 cup milk
1 teaspoon vanilla extract

Directions:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream butter and sugars until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, starting and ending with flour mixture.
Stir in vanilla extract.
Pour into prepared bundt pan and bake for 60-70 minutes or until a toothpick inserted near the center comes out clean.
For the glaze: In a saucepan, combine butter, brown sugar, and milk. Bring to a boil over medium heat; cook and stir for 3 minutes. Remove from heat and stir in vanilla.
Cool cake for 10 minutes before removing from pan to a wire rack to cool completely. Drizzle with caramel glaze.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes | Kcal: 590 kcal/serving | Servings: 12 servings

02/10/2024

KEY LIME POUND CAKE WITH KEY LIME CREAM CHEESE ICING

Ingredients for the cake:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup key lime juice
Zest of 2 key limes
1 teaspoon vanilla extract
Ingredients for the icing:

8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons key lime juice
Zest of 1 key lime
Instructions:

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.

Stir in the key lime juice, key lime zest, and vanilla extract, mixing until just combined.

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Bake for approximately 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely.

While the cake is cooling, prepare the key lime cream cheese icing. In a mixing bowl, beat the softened cream cheese and butter until smooth.

Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

Stir in the key lime juice and zest, and continue to mix until the icing is smooth and creamy.

Once the cake has cooled, drizzle the key lime cream cheese icing over the top of the cake.

Slice and serve your Key Lime Pound Cake with Key Lime Cream Cheese Icing!

02/10/2024

02/10/2024

Teresa Mitchell Collins

Purple Velvet Cake

Ingredients:
2 cups cake flour
6 tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
8 tbsp unsalted butter, softened
1 1/2 cups granulated sugar
2 eggs, room temperature
1 tsp vanilla extract
1 cup buttermilk
1 tsp white vinegar
Purple food coloring
Procedure:

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. Sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla.
5. Mix the buttermilk with vinegar and purple food coloring.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture.
7. Divide the batter between the prepared pans and bake for 25-30 minutes.
8. Let the cakes cool before removing from the pans.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 340 kcal per slice | Servings: 12 slices