I think there is no better recipe than this one for a quick pound cake. I have been making this decadent dandy for nearly thirty years now and it's still a favorite. Goes with EVERYTHING,-- well, I'd leave gravy off of it....:)
Hubby can't survive a thanksgiving or birthday without it.
I'm kind of careless with this cake because I've yet to wreck it. I beat the heck out of the butter, cheese, and sugar until super fluffy, then alternate the eggs and flour w/two dashes of salt,and the extract, until it's very light. When the batter reaches a light creamy color and nearly coming over the bowl of the KitchenAid, I dump the batter in the tube pan and bake.
I'm no grande dame in the kitchen and anything easy is in my repertoire!
I've always used a tube pan for this recipe. I've tried it in a Bundt pan and it always seemed to overbake the sides of the cake, making it dry.
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