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Classic Pound Cake

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Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.

Source: Martha Bakes, February 2011
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Ingredients

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How would you rate this recipe?
141
  • ronniejobs@aol.com
    1 FEB, 2017
    This is a faboulous recipe! I followed it exactly...wonderful. A great pound cake for guest, and family at holiday meals. Ronnie Taulbee
    Reply
  • paulenesarmien
    12 JUN, 2015
    Can i use unbleached cake flour instead?
    Reply
  • Mompetro
    18 SEP, 2013
    I kept a watchful eye on my oven during baking...rotating pans @ about halfway through. However, @ about one hour into baking, the cakes were really pretty far along color wise. I tested them w/a wooden skewer which came out dry and removed them from the oven after 70 minutes!! 1 1/2 hours would have been way too long!
    Reply
    • DGH94588
      23 MAR, 2015
      A watchful eye is required for all successful cooking/baking. Different ovens behave differently.
  • DRGuzman
    19 NOV, 2014
    Cake flour or all purpose flour? Because the cake flour has baking powder inside already.
    Reply
    • DGH94588
      23 MAR, 2015
      Since when?
  • KissMyGlutenFreeBuns
    15 SEP, 2013
    wintergal, this makes 2 cakes and it's a lot of flour the amount of baking powder seems about right
    Reply
  • s_elieff1
    18 FEB, 2012
    i am afraid to try this recipe. the quantity of baking powder seems to be too much. other recipes have 1/2 t, not 4t.
    Reply
  • reeewan
    13 JUN, 2011
    i cant see it
    Reply

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