This is definitely true pound cake. Came out nice and dense, and perfectly browned. My oven always seems to take longer on baking, so I baked mine for about 1 1/4 hours. I also followed the reviews and added 1 1/2 tsp of powdered vanilla. (I could have added more, it would have taken it nicely). I mixed the butter and sugar for a loooong time in the food processor ( I don't have a hand mixer) until it was super smooth, then made sure not to overmix when adding the eggs, and finally, I poured everything into a mixing bowl and used a hand whisk to add the flour and milk. I think it made a world of difference in the texture, so for those who are having texture problems, try it. The key is to not incorporate too much air after adding the eggs. Thanks for such an authentic recipe :-D
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This is definitely true pound cake. Came out nice and dense, and perfectly browned. My oven...