This is a great pound cake recipe!!! You have to remember, since there is no leavening in a traditional pound cake, YOU (the baker) have to provide the leavening by creaming the ingredients appropriately and beating each egg in one by one. Doing this incorporates air into the batter, which is what helps the eggs to their job in leavening. Cream the butter and sugar for a minimum of 5 minutes, if not longer. It should increase in volume and turn white and fluffy, looking a lot like whipped heavy cream. Beat each egg in for about a minute before adding another egg (yes, watch the clock...a minute can be longer than you think!). I added a dash of salt because I didn't use salted butter (there is a dairy allergy in the house so I used shortening instead of butter), added a Tbsp of vanilla extract, and I used rice milk in place of dairy milk (again, the dairy allergy thing). Perfect!!! Good, old fashioned pound cake.
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This is a great pound cake recipe!!! You have to remember, since there is no leavening in a...