I have made this recipe dozens of times......the recipe is perfect, but everybody's oven is different. I use a dark pan, so I lowered the temp to 275 degrees and baked it for 1 hour 40 minutes. Using an oven thermometer helps because some ovens cook hotter, resulting in the outside cooking faster than the inside. Believe me, after much trial and error, with a few tweaks, this is a great, moist pound cake. Also, I use 1 teaspoon vanilla and two teaspoons almond extract which is really tasty! I've used this recipe for chocolate and coconut pound cakes, too. Love it!
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I have made this recipe dozens of times......the recipe is perfect, but everybody's oven is...