This is an amazing pound cake! It is incredibly dense and heavy, yet delicate and moist. The top or bottom of the cake, whichever way you think of it, is crunchy and buttery. In fact, it is so pretty and so good that I hated to hide it when I turned the pan onto the plate.
I followed the recipe as written with two small changes. First, i sifted the regular flour twice, and second, I used a tablespoon of lemon flavoring and a healthy squirt of concentrated lemon juice and omitted the vanilla flavoring.
I used a portable electric mixer until it was time to add the flour. At this point, I mixed in the flour and lemon flavorings by hand, because the batter just seemed too thick and heavy for my portable mixer.
I followed the directions of baking the cake at 325 degrees for an hour and 20 minutes. After an hour I turned on the oven light and took a look at the cake through the door. It was obvious the cake was not ready. I waited the final minutes and tested the cake. It was still doughy. I set the timer for an extra 20 minutes and tested it again. It was lightly brown and showed no sign of wet dough when I inserted the knife. After cutting into the cake, I believe the cake would have been absolutely perfect if I had baked it an additional 15 minutes rather than 20. Still, this cake is still perfect as far as I'm concerned.
I will be making this cake again -- probably sooner than later because I don't believe it will last long at all. Next time, I think I wil
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This is an amazing pound cake! It is incredibly dense and heavy, yet delicate and moist. The...