Grandmother's Pound Cake II
Excellent! I think the key to getting a cake with great texture is to make sure that ALL of your ingredients are at room temp before you start. Pre-measure your milk, take your eggs and butter out (it helps to cut your butter up into small cubes before you use your mixer), but yes, take everything out at least 30 mins before you start. Also, be sure to beat at a medium-high speed, rather than a low speed. The batter should be super smooth (no lumps) when you're all done. And it's a bit thicker than regular cake batter too- sorta like frosting at room temp, or maybe just a hair softer. I thought that I had over mixed mine, it was incredibly light and fluffy, but it came out PERFECT and I mixed for a long time in between eggs and milk/flour. I don't think I'll have to worry about over mixing next time. The only modification I made to the recipe was that I added 2tsp of PURE vanilla extract and 2 tsp of almond extract. I could have gotten away with just one of each, or even none at all, it's a tad sweet, but still yummy as ever.
Great recipe! It took awhile to find a classic pound cake recipe- I am very pleased:)
7 users found this review helpful
May 12, 2012