Copper Bakeware Set - Includes an Oblong Rectangular Pan, Brownie Pan, Round Cake Pan, and Meat Loaf Pan, Standard;

This Copper 4 Piece Bakeware Set is oven safe up to 425 degrees, it's easy to clean, dishwasher safe, and non-stick. Oblong Rectangular/Half Size Pan: 12"L 9" W 2" H Brownie/Square Pan: 8" W 8"L 2" H Meat Loaf/Pound Cake Pan: 8" L 4" W 3" H Round Cake/Pie Pan: 9" D 1"1/2 H This is the perfect set to buy if you want to bake a multi course meal, below is a list of recipes that are great for each pan.

Check out a fun, easy recipe you can use with our Copper Pound Cake Pan!

Italian Lemon Pound Cake - Pound Cake Pan

Ingredients:

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
3 eggs
1/2 cup buttermilk
1/2 cup of sour cream
4 tablespoons lemon juice
1 tsp. of fresh ginger, minced
Zest of 2 lemons
1 teaspoon of vanilla

Instructions:

Pre-heat oven to 325 degrees
1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.
2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.
3. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean. Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.

Lemon Glaze Instructions:

Ingredients:

1 1/2 cup powdered sugar
3 tablespoon lemon juice, at room temperature

Instructions:

Whisk the powdered sugar and lemon juice together and mix until the glaze is smooth.