I made some adjustments. I added 1/2 tsp. of baking powder, 1 tbsp. of vegetal shortening (Crisco) and 1 1/2 tbsp. lemon extract. My bunt pan is 9" diameter so I decided to reduced the amount of flour to 2 3/4 of all purpose flour and the same with sugar. Mine was done at 55 minutes. I just have to say that it was more than I expected baking a pound cake. Dense, velvet, moist and with a great taste. This is a very versatile recipe. You just add the extract you want and thats it. If you want to make a chocolate pound cake just use 2 1/4 flour and add 3/4 baking chocolate and 1/2 tsp baking powder. I recommend this little adjustments I've made because it was the best pound cake I've ever tasted. So I give 5 stars with the adjustments.
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I made some adjustments. I added 1/2 tsp. of baking powder, 1 tbsp. of vegetal shortening...