This recipe can compete with any classic version, pound for pound.
By America's Test Kitchen | September 26, 2012
<< Back to Article: Secrets to Perfect Pound Cake
Pound cake is one of my most favorite desserts. I’m so looking forward to trying this ‘easy recipe’.
Have not had a good pound cake in years. This looks like it could be the one for me. Thank you!
This looks great
16 tbls of butter (2 sticks) makes this a 1/2 pound cake!
Sounds wonderful !
I have this past Summer’s strawberries thawed, ready and waiting for the cake timer to go off
I made this using my Ninja blender/processor and it was a cinch! I served it warm with a light drizzle of homemade lemon syrup and some fresh chopped strawberries. It was absolutely delightful
what adjustments would i have to do to turn this into cupcake form?
This looks wonderful. I will serve it with a vanilla sauce.
This is a wonderful recipe. I made it today -exactly what I wanted in a pound cake. I would love it more if there were less sugar – maybe 1/2splenda? I followed the recipe exactly &gave it 55 min in the oven with the rotation midway. Bravo ATK!
I made this tonight and it was so good. Moist and a great crust. Super good!
I used this recipe but added rose water and mace based on the old CI recipe. Min took this to a dessert exchange that included 2 professional bakers. Alas, I brought not a crumb of it home. This was delicious.
There was quite a bit of discussion as to how perfect the crumb was on the cake and the ephemeral & evocative tastes of both the rose water and the mace. This is a real keeper and easy as pie!
Which blade in the food processor should I use? The blunt one used for dough? Or does it matter?
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The original recipe relied on a now-defunct ingredient. But that didn't mean this historic cake needed to be out of production too.
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