This was my first attempt at making a pound cake. I found that it was relatively easy to make, but took almost twice as long to bake. I used a silicone bundt pan, so I'm not sure if that is why. This was also my first attempt at making anything in a silicone bundt pan, so I'm not sure if that made the difference in cooking time, or if I needed to adjust the temperature. I ended up putting the temp up to 375 for the last 15 minutes.
Overall, the sugary crust on the outside is fabulous, and the inside is so nice and moist! I will say though, it is a tad too sweet, so maybe eliminating 1/2 to a full cup of sugar will make a difference. I also took others' advice and used all purpose flour, removing 1 tbsp per cup. I did not have any almond extract, so I used an extra tsp of vanilla, which gave the cake great flavor!
I kept the presentation quite simple with just a dusting of icing sugar.
Overall, I am very impressed with this recipe! I brought half of it to work, and it has since disappeared!
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This was my first attempt at making a pound cake. I found that it was relatively easy to...