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Buttermilk Pound Cake II

Reviewed: May 15, 2011
Good recipe with some modifications. I reduced the sugar to 2 cups and added a bit more butter (1/2 stick). It came out very moist. Although I still think it was a little too sweet, so next time I'll try 1.5 cups of sugar. I also followed another member's idea of leaving out the egg white in one of the eggs to make it more dense-it worked! Hubby and son loved it. My cake never separated from my loaf pan so I learned from someone that you can put a strip of parchment paper and it should come out easily.
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