Classic pound cake recipe (too bad the title doesn't indicate that). Standard, tried and true ingredients as well as their measurements, and clear and accurate directions. I made half a recipe in an 8x4" loaf pan with a few minor modifications since I wanted a lemon pound cake: for half recipe I omitted the vanilla. I used 2 T. fresh lemon juice and enough milk to equal the 1/2 cup called for. Rather than split a half egg, I just used 2 eggs. I also added about 2 tsp. lemon zest and a pinch of salt. Bake about 50-55 minutes. Perfect lemon pound cake, with a dense yet tender crumb that's neither too dry nor too greasy (I've tried one of those on this site!). Good, reliable recipe.
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Classic pound cake recipe (too bad the title doesn't indicate that). Standard, tried and true...