Best, most moist pound cake I've ever had. Crust was beautifully crunchy, middle was very light and perfect lemon/vanilla flavor. Be sure to mix the cream as long as it says; incorporating air is key to keeping the cake moist. I didn't use parchment/wax paper, and I used a bundt pan. I also didn't need the full 1 hour 20 minutes (cooking at ~4800 ft altitude). I couldn't wait the full 3 hours of cooling; I had my first piece an hour after it came out of the oven. Man, oh man, was it delicious!
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Best, most moist pound cake I've ever had. Crust was beautifully crunchy, middle was very...