Personally, I'd give this recipe 4 stars, but I had two people tell me that this was the best pound cake they've ever had and I thought that should count for something. I’m not a fan of pound cake, then again I’ve never had homemade until now and I was pretty impressed with this recipe. For the record, I did not sift my cake flour, used plain shortening, and I used a Kitchen Aid Mixer. I followed the recipe exactly, with the exception that I used 1t of vanilla and 1t of butter extract rather than the almond. The result was very dense, moist, flavorful, and buttery cake. I used Baker’s Joy to coat the pan and did not have a problem with sticking. It took 1 hour 20 minutes to bake. In retrospect, I’d omit ½ cup of sugar as I found this a little sweet for my taste (no one else complained of this) and I’d probably up the temperature and cook it for less time. Unfortunately, I didn’t get a well formed golden ‘crust’ as others have, but perhaps changing the temperature and cooking time would fix that. I served this with fresh strawberries and homemade whipped cream. It was wonderful.
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