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Country Pound Cake
This recipe is PERFECTION. I have made it probably 7 or 8 times now and it has been perfect every time. I use a basic bundt pan. It rises pretty high, but never spills out. I nix the lemon extract, and instead use zest and juice of one lemon. To take it up a notch, after it cools completely, sear it by the slice until golden brown in a little butter, then serve with whipped cream, strawberries, and caramel. AMAZING!
1 user found this review helpful
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Reviewed On:
Sep. 16, 2009
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