I give this recipe four stars, but only because I modified it. Taking the advice of another reviewer, I completely eliminated the baking powder, making it a much more "true" pound cake AND entirely eliminating the overflow problem. I also converted it to a lemon pound cake by substituting (1:1) fresh lemon juice for the vanilla, adding about three tablespoons of lemon zest, and reducing the sugar by 1/2 cup. Taking the suggestion of another reviewer, I sprinkled brown sugar and choppped pecans in the pan before filling it with batter. Baked (without pre-heating the oven) for seventy-five minutes (splitting the difference between the suggested bake times). The resulting cake is really good; it came out of my (silicone) bundt pan cleanly and easily, although I did notice a very slight underdone swirl through the lower register of the cake -- maybe I should have kept it in the oven a bit longer. Thanks, Diane, for a great foundation for a really very good cake!!
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