Rating: 3.11 stars
27 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 1
  • 27 Ratings

This chocolate pound cake recipe is courtesy of Emily Luchetti and should be used in herChocolate Caramel Bread Pudding.

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Recipe Summary test

Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Butter a 10-inch bundt pan.

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  • Sift together flour, cocoa powder, and baking powder onto a piece of parchment paper or into a bowl. Add salt and set aside. In a small bowl or measuring cup, stir together milk, lemon juice, vanilla, and 2 tablespoons water; set aside.

  • Combine butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add flour mixture in 3 additions, alternating with the milk mixture and ending with the flour mixture, mixing well after each addition. Pour into prepared pan.

  • Bake until a cake tester inserted into the center comes out clean, about 50 minutes. Let cool to room temperature.

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Reviews

27 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 1