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Aunt Johnnie's Pound Cake
This is by far the best pound cake I've ever had. I have always made it in a large pound cake pan (tall, straight sides)...NOT a bundt pan. Also, I do not like almond flavoring, so I use a combination of butter flavoring and vanilla extract. By following the rest of the directions exactly, I've never had this cake fail me, and I've made it probably two dozen times, and folks who eat it have asked me if I bake professionally when they try it. The secret is the flavoring and the cake flour.
2 users found this review helpful
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Reviewed On:
Jul. 4, 2007
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