This sweet loaf gets its lift from the thorough beating of butter and sugar (for a full eight minutes!) and plenty of eggs, instead of the usual leavenings that go into pound cake such as baking powder or baking soda.
Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.
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Rating: 2.0 stars
I’m an experienced baker and this is not good. I had high hopes with the batter, which was very light, but the finished product is dense, dry, and rubbery. I took it out after 40 minutes and it was still overdone. It’s edible with a thick icing for moisture, but I won’t be repeating.
Made it last weekend and it was awesome! My husband and I loved it. It was moist and perfect. The texture was exactly as I remember my mom's pound cake's used to be. It was the right amount for a two person family. Will be making it again soon.
Well it turns out that this is no the so perfect pound cake. I made it this weekend, and omg it turn out to be so hard, I followed the receipe excatly as it reads. I don't know what I did wrong that it's hard and very dry.
I just put it in the oven, I didn't have vanilla extract :/ but I realized it too late and decided to keep going, we'll see how it turned out. Hopefully good, fingers crossed!
Just made this and found it to be a little dry. With my oven 65 minutes was way to long so i took it out 20 minutes early. One should start checking for doneness around 40 minutes into the baking time. The recipe says mix well so I don't think I over mixed it although I did forget to add the lemon, etc with eggs so I had to add it after the flour. I will try again hopefully without error!
I followed this recipe exactly, with the exception of substituting Splenda Baking Sugar for granulated sugar. During the baking, it smelled fabulous. However, the taste was very very "eggy". Too "eggy" as a matter of fact. I am going to retry with regular sugar to see if that makes a difference. I'll let you know. If it tastes the same as today's version, I will be just as disappointed.