Buttermilk Pound Cake II
I have many pound cake recipes, some from southern family members who were known for their pound cakes, and my family loves them. I am considered a very experienced baker. I followed this recipe as written,with the only exception being that I added lemon and orange zest along with the flavorings. The little extra citrus just adds a fresh clean taste to cakes of this type. I also agree that a key to many good bake goods is to beat the butter and sugar for, at least, five minutes until it looks yellow and creamy. It only took 65 minutes in my oven when baked in a bundt pan and I didn't check it until 1 hour had passed. Keep in mind that ovens do vary and cooking times may not always be exact.
I topped mine with a 10x sugar glaze using gran mariner. Just drizzled lightly over warm cake. Also good with lemon glaze, using real lemon juice and zest, or orange zest and juice. This slight tartness might counteract some of the sweetness others don't prefer. We thought this cake was wonderful!
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Mar. 20, 2014