This is amazing "pound" cake. I've always found pound cakes to be a little dangerous..too dense, not enough flavor, difficult to layer, and so on. This cake is, hands down, the most amazing cake (period) I've ever made. Yes, yes, cream the sugar and butter for the full 25 minutes, it makes all the difference. Add your eggs one at a time, and mix each for at least 30 seconds. I used half regular milk and half buttermilk. Also, I followed the recommendation of substituting a bit of lemon extract for some of the vanilla with a fantastic result. I made two (rather thick) layers, and then split those for a beautiful 4 layer cake...made some strawberry filling...and it was spectacular!!! This will be my go-to cake recipe from this point on!
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This is amazing "pound" cake. I've always found pound cakes to be a little dangerous..too...