This is pretty close to a typical pound cake recipe except that it is much lighter, less dense than pound cakes. Its tenderness is between a pound cake and a birthday-type cake. I really like it.
Made cake exactly as recipe calls, except used almond extract instead of vanilla. The cake was done in 45 minutes, much longer than the indicated 60 minutes, and I realized that I baked it at 350 instead of 325. Needless to say, it was more than golden brown so the cake was probably dryer than it should be, based on everyone's comments that it is so moist. So I'm going to try it again but bake it at the correct temp next time.
The flavor of the cake is excellent. I worried about the butter sauce making the cake too sweet but added it anyway. The next day, the cake was perfectly sweet! The parts if the cake with butter sauce are a nice surprise to the rest of the cake. I don't think it would be a good idea to saturate too much of the cake with butter sauce because this contrast is nice.
I didn't have any problems taking the cake out of the pan despite using a pan that is NOT nonstick. I sprayed it with Pam and made sure there were no puddles of oil. Then I floured it well. While the cake was cooling, I took a butter knife and worked it around the sides and middle of the pan to loosen the cake from the pan. With a bit of wobbling, the cake popped right out.
Definitely a keeper!!
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This is pretty close to a typical pound cake recipe except that it is much lighter, less dense...