Yes, this is the formula for a classic American pound cake as it has been made for well over a century and a half (1:1:1:1 or 1 pound butter, 1 pound sugar, 1 pound flour, 1 pound eggs.) I used this as a base for petits fours, and the texture stood up to repeated cuts (I halved the recipe, and baked in a 9"X13" pan, then cut 7X10 into (70) 1-1/4" squares) and didn't shed crumbs, neither when it was cut, nor when the fondant was poured over it. I did, however, add more milk. This was so short on liquid that the result was closer to a dough than a batter. I added 50% more milk, and added extracts (combo of almond, vanilla, orange, lemon , maple and coconut) as I needed the cake to have sufficiently assertive and complex flavor to stand up to the uber sweet fondant. The 9"X13" was done in 27 minutes. I cooled it in the pan for about 13 minutes, and it released beautifully onto the rack to finish. This cake is appropriately dense, sturdy and velvety moist (with additional liquid.) It's a 4-1/2 star recipe as is, but a 5 with additional milk and flavoring, which yields distinct sensory improvement.
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Yes, this is the formula for a classic American pound cake as it has been made for well over a...