An AR search for a pound cake that didn't need sour cream, like my usual recipe (because I was all out) turned this up, and what a fabulous find! It's everything a pound cake should be: dense, moist, buttery rich with a tender crumb. This is it. The recipe is basic, as well as quite forgiving. I only had half the whipping cream called for, so I subbed 1/2 cup of buttermilk for the missing cream, and added a couple of pinches of baking soda, which neutralizes the acid in the buttermilk. I stayed with the 2 tsp of vanilla extract, but also added a dash each of almond, maple, coconut, orange and lemon extracts. The result was a delightfully, subtly complex flavor. It made an outstanding base for pureed strawberries and ice cream, and turned the ordinary into a memorable dessert. Subbing Splenda for half of the sugar (equal measurement) turns out just the same as if you had used all sugar. I sprinkled the pan with sugar after greasing it, and the crust was attractively shiny, giving a little punch of sweetness. Note: Cutting the ingredients in half fits perfectly in a 9"X5" loaf pan. A++
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An AR search for a pound cake that didn't need sour cream, like my usual recipe (because I was...