I cut the recipe down to 9 instead of 12. I only had 3/4 of a package of cream cheese. I used whole wheat flour instead of all-purpose. I baked the pound cake 8 minutes longer than suggested in the recipe. I didn't have a bundt pan, so I used a spring form pan. I cut half of it into pieces, and after reading that the cake freezes well, I placed the rest of it in the freezer. We'll see how it is later on. This was my first time making a pound cake, and it turned out great!
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