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Other than Brewing => All Things Food => Topic started by: MDixon on April 27, 2020, 05:29:12 PM

Title: Pound Cake
Post by: MDixon on April 27, 2020, 05:29:12 PM
My mother makes wonderful pound cakes and so last week I decided to try my hand at a series of pound cakes while my wings are clipped due to the virus. I currently only have her Chocolate Pound Cake recipe so I'm trying to get all of them from my parents. Trying to get 80 somethings to learn how to use the scan function on their printer is more than a little difficult. Anyway, I pulled down some recipes off the web and got started last week.

First out of the gate was a Sour Cream Pound Cake. It had good reviews so I figured why not. It folded beaten egg whites into the batter which was a royal pain and nothing I had ever seen my mother do when making a cake. Also the cook time was an hour and it took an 1 hour 40 minutes to be done. The flavor was good, but I won't make it again and didn't post it here due to the difficulty of the recipe.

Next up is a Crunchy Pound Cake, we'll see how it goes. I'll make it in the next few days.

Following the Crunchy Pound Cake I'll make the Chocolate Pound Cake. Not sure what I'll make after that, but I have many old cookbooks with recipes so I should not run out even if my father cannot figure out how to copy her index cards.
Title: Re: Pound Cake
Post by: denny on April 27, 2020, 05:47:07 PM
Recipes!
Title: Re: Pound Cake
Post by: BrewBama on April 27, 2020, 05:50:46 PM
Just an FYI: if you use an iPhote it has a built in scanner.


Sent from my iPad using Tapatalk
Title: Re: Pound Cake
Post by: MDixon on April 27, 2020, 06:08:45 PM
My father at best has a burner phone. I'm staying away until C-19 is not a threat to them so currently we are distance learning on how to use their scanner.
Title: Re: Pound Cake
Post by: MDixon on April 27, 2020, 06:49:00 PM
Here's the Sour Cream Pound Cake recipe. I'd skip it. Too much work with the egg whites and the baking time is way off. Tastes good, but nothing to write home about.
https://lifemadesimplebakes.com/old-fashioned-sour-cream-pound-cake/

Currently baking Crunch Top Pound Cake. Easy by comparison to the Sour Cream. I'll know later in the week if this is a keeper or not.
https://www.facebook.com/1521806238053851/posts/crunchy-top-pound-cake6-eggs1-cup-butter-2-sticks3-cups-sugar3-cups-all-purpose-/1736617273239412/
Crunchy Top Pound Cake
6 eggs
1 cup butter (2 sticks)
3 cups sugar
3 cups all purpose flour
1 cup whipping cream (also known as Heavy Cream)
1 teaspoon vanilla
Instructions
Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature.
In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated.
Stir in the vanilla.
Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.
Title: Re: Pound Cake
Post by: MDixon on April 28, 2020, 04:44:45 PM
My wife has decided the Crunchy Top Pound Cake recipe is a keeper. The cooking time was way off. Starting from a cold oven it took 115 minutes until the cake tester came out clean baking at 300F.
Title: Re: Pound Cake
Post by: MDixon on May 01, 2020, 11:44:16 PM
Was going to try the same cake in a preheated oven, but ran into a recipe from Trisha Yearwood which was the exact same ingredients. The instructions were slightly different and the temp was 325F starting with a cold oven. It was called Cold Oven Pound Cake.

https://www.foodnetwork.com/recipes/trisha-yearwood/cold-oven-poundcake-recipe-2065356

Cold Oven Pound Cake

Ingredients
1 cup (2 sticks) butter, at room temperature
3 cups sugar
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
1 cup heavy whipping cream
1 teaspoon vanilla extract

Directions
1 - Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.

2 - Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.

3 - Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.


For us it took 90 minutes of total cooking at 325F. The pan was too hot for me at 30 minutes, but I followed the recipe as written and removed from the pan. Trisha must have asbestos hands!

(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/95694807_3386699488024767_4582481383275888640_n.jpg?_nc_cat=109&_nc_sid=0be424&_nc_oc=AQlWNnF3Whu_6mNtE0SPGmJ3OjTX56zv9tR0iP7rMaRF0Pv0nqm6MpWv43QBliquClw&_nc_ht=scontent-atl3-1.xx&oh=f4f87141fba721b32006a4d5706f9dbc&oe=5ED93765)
Title: Re: Pound Cake
Post by: MDixon on May 03, 2020, 01:18:10 PM
So Crunchy Top is better than Cold Oven. The flavor is essentially the same since they are the same ingredients, but the texture of Crunchy Top was less dense. I think it is because air is added with the eggs beating for a minute each. Thus far Crunchy Top is the best of three cakes.
Title: Re: Pound Cake
Post by: narcout on May 03, 2020, 03:19:57 PM
I baked this one a few weeks ago.  It was really easy and came out great.  I'd probably bake it 5 minutes less next time though.

https://www.bloomberg.com/news/articles/2020-04-09/stop-baking-bread-and-make-this-dominique-ansel-pound-cake-recipe

(https://i.imgur.com/4mkhGjk.jpg)
Title: Re: Pound Cake
Post by: MDixon on May 03, 2020, 08:37:54 PM
I'll stick it in the queue.

Up next is my mother's recipe Chocolate which might be followed by a different Chocolate or I might stick a friends recipe in the middle if I can snag some Almond Extract.
Title: Re: Pound Cake
Post by: MDixon on May 08, 2020, 01:34:26 PM
Made my mother's Chocolate Pound Cake. She lists margarine and I went for butter. There is a textural difference between mine and hers and I suspect it might be the difference between butter and margarine. Some pound cake recipes use butter and shortening in the same recipe, most likely to create a particular texture. My version is quite good, but just a bit drier crumb than hers and a lighter texture. Here is her recipe.

Chocolate Pound Cake

3 sticks margarine
3 cups sugar
5 eggs
3 cups flour
1 tsp baking powder
1/2 cup cocoa
1 1/4 cups milk
1 tsp vanilla

Sift flour, baking powder, and cocoa twice. Cream margarine and sugar. Add eggs, one at a time, blending well after each. Add vanilla. Add twice sifted dry ingredients alternately with milk. Pour batter into greased and floured tube pan. Bake at 325F for 85 minutes or until a cake tester comes out clean.


I used butter and my baking time was 102 minutes. I'll make it again with margarine and see if that makes a change to the texture or not.
Title: Pound Cake
Post by: tommymorris on May 08, 2020, 01:54:30 PM
Made my mother's Chocolate Pound Cake. She lists margarine and I went for butter. There is a textural difference between mine and hers and I suspect it might be the difference between butter and margarine. Some pound cake recipes use butter and shortening in the same recipe, most likely to create a particular texture. My version is quite good, but just a bit drier crumb than hers and a lighter texture. Here is her recipe.

Chocolate Pound Cake

3 sticks margarine
3 cups sugar
5 eggs
3 cups flour
1 tsp baking powder
1/2 cup cocoa
1 1/4 cups milk
1 tsp vanilla

Sift flour, baking powder, and cocoa twice. Cream margarine and sugar. Add eggs, one at a time, blending well after each. Add vanilla. Add twice sifted dry ingredients alternately with milk. Pour batter into greased and floured tube pan. Bake at 325F for 85 minutes or until a cake tester comes out clean.


I used butter and my baking time was 102 minutes. I'll make it again with margarine and see if that makes a change to the texture or not.
We don’t believe a word with a picture ;)

... but thanks for the recipe!
Title: Re: Pound Cake
Post by: MDixon on May 08, 2020, 02:15:33 PM
Hopefully this will link properly
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/96248383_3401434903217892_111636318965989376_n.jpg?_nc_cat=107&_nc_sid=0be424&_nc_oc=AQl7L0mCxqa-BbPfrkecmA35xsNFSGnlCN8trw0lQTYWrjWF-PfLj0nThXuOxRUltrc&_nc_ht=scontent-atl3-1.xx&oh=9f4d3a6e47b2aff4c96081c8f0bc166d&oe=5EDB1C81)
Title: Re: Pound Cake
Post by: MDixon on May 08, 2020, 02:31:56 PM
My wife informed me yesterday the Cold Oven Pound Cake was quite good especially with vanilla ice cream or whipped topping with berries. So there you have it, Crunch Top is better than Cold Oven for eating by itself, but Cold Oven is no slouch, especially if served with ice cream or whipped topping.
Title: Re: Pound Cake
Post by: tommymorris on May 08, 2020, 03:02:58 PM
Hopefully this will link properly
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/96248383_3401434903217892_111636318965989376_n.jpg?_nc_cat=107&_nc_sid=0be424&_nc_oc=AQl7L0mCxqa-BbPfrkecmA35xsNFSGnlCN8trw0lQTYWrjWF-PfLj0nThXuOxRUltrc&_nc_ht=scontent-atl3-1.xx&oh=9f4d3a6e47b2aff4c96081c8f0bc166d&oe=5EDB1C81)
Looks good. Huge too!
Title: Re: Pound Cake
Post by: MDixon on May 12, 2020, 05:46:34 PM
Today I baked a Sour Cream Pound Cake from a friend's recipe.

Sour Cream Cake

2 C sugar
2 sticks butter
6 eggs
8 oz Sour Cream
3 C plain flour
1/4 tsp soda
1/2 tsp salt
1 tsp vanilla

Cream sugar, butter: add eggs and blend one at a time. Combine and sift dry ingredient and add in three parts and blend. Add vanilla and blend. Add sour cream and blend. Bake at 325F for 1 1/2 hours.




(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/96822257_3414258688602180_6099919137411170304_n.jpg?_nc_cat=110&_nc_sid=0be424&_nc_oc=AQkEyMIoCijVYxRAFticW0Im6h7gN9aD58mGkqyQv4-Ee2whIrnj3-3T3EBXLFYhh3k&_nc_ht=scontent-iad3-1.xx&oh=317e59a04e61c81ab6bf2d7039f1f878&oe=5EDF0BD8)
Title: Re: Pound Cake
Post by: MDixon on May 18, 2020, 01:25:49 PM
Last week's Sour Cream Pound Cake, while delicious, had a lighter texture than what it should be for a pound cake. It was not quite as light as the first sour creak cake, but close. What was interesting is this was the first cake which baked for the amount of time indicated in the recipe.

This week the recipe is from a college friend. It was recited to her over the phone from her mom.

Chocolate Pound Cake

2 sticks butter
1/2 cup shortening
3 cups sugar
1 tsp vanilla
5 eggs
3 cups
5 tablespoons cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk

Cream sugar, butter, and shortening. Add vanilla. Add eggs one at a time. Sift dry ingredients. Add dry batter in batches alternating with milk. Bake in greased and floured tube pan until a toothpick comes out clean. 325F for 1hr 20 min.


This one took 100 minutes in the oven and stuck near the top. It lost the crust edge while being removed from the pan. I patched it back together as best I could. It will taste just fine. It was a wet day, I wonder if that affected anything and may have contributed to the cake attaching itself to the pan around the top perimeter.

(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/98205067_3431861056841943_2871901810287706112_n.jpg?_nc_cat=104&_nc_sid=0be424&_nc_oc=AQkvKHXILbW_emPcTHQJGNTgRIAiwPlSOG9_xAI3XA5kK4EuNkOC6o2mMsw9ShheAn4&_nc_ht=scontent-atl3-1.xx&oh=ea5b93296332688c2a37141145576212&oe=5EE9FB08)
Title: Re: Pound Cake
Post by: KellerBrauer on May 18, 2020, 03:52:00 PM
Today I baked a Sour Cream Pound Cake from a friend's recipe.

Sour Cream Cake

2 C sugar
2 sticks butter
6 eggs
8 oz Sour Cream
3 C plain flour
1/4 tsp soda
1/2 tsp salt
1 tsp vanilla

Cream sugar, butter: add eggs and blend one at a time. Combine and sift dry ingredient and add in three parts and blend. Add vanilla and blend. Add sour cream and blend. Bake at 325F for 1 1/2 hours.




(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/96822257_3414258688602180_6099919137411170304_n.jpg?_nc_cat=110&_nc_sid=0be424&_nc_oc=AQkEyMIoCijVYxRAFticW0Im6h7gN9aD58mGkqyQv4-Ee2whIrnj3-3T3EBXLFYhh3k&_nc_ht=scontent-iad3-1.xx&oh=317e59a04e61c81ab6bf2d7039f1f878&oe=5EDF0BD8)

That looks incredible!  Did you use a Bunt Cake (or tube) pan?  Difficult to determine from the photo.  I used a Bunt Cake pan with my first, and only, pound cake a few weeks ago and had a very difficult time getting it to come out of the pan even after using Pam to aid release.
Title: Re: Pound Cake
Post by: MDixon on May 18, 2020, 04:56:11 PM
It's a tube pan. Pound cake really should be in a tube pan as opposed to a bundt pan, but use what you have. Butter or grease with shortening and then flour the pan to ease removal. Some bundt pans are incredibly difficult to release.
Title: Re: Pound Cake
Post by: KellerBrauer on May 18, 2020, 07:30:16 PM
It's a tube pan. Pound cake really should be in a tube pan as opposed to a bundt pan, but use what you have. Butter or grease with shortening and then flour the pan to ease removal. Some bundt pans are incredibly difficult to release.

Thanks!  I'll try that next time!
Title: Re: Pound Cake
Post by: MDixon on May 26, 2020, 01:07:07 PM
The chocolate pound cake from a friend's recipe was top notch in terms of flavor. I may tweak it slightly and make it again as my own. Hopefully we won't lose any additional cake tops getting them out of the pan.

The pound cake this week was a recipe requested by my wife. It was one she found on the web for Cream Cheese Pound Cake. My father had send me some recipes from my mother's assortment of local cookbooks and one of those was Easy Cream Cheese Pound Cake. The only differences were the one from the web used butter as opposed to margarine, the one from the web used salt, and the one from the web cooked in two loaf pans. I decided to use the recipe sent to me, but to add the salt and use butter.

Easy Cream Cheese Pound Cake

6 eggs (room temp)
3 cups flour
3 cups sugar
8 ounces cream cheese (room temp)
3 sticks butter (room temp)
2 teaspoons salt
1 teaspoon vanilla

Cream margarine and cream cheese together. Add sugar. Add eggs, one at a time and mix well after each addition. Add vanilla, more can be added if desired. Add flour in batches and mix well. Bake in greased and floured tube pan for 1 1/2 hours.


Took 105 minutes to bake, but it looks fantastic. Decided to add more butter when I grease the pan and the cake slid out with no issues at all and almost no crumb left behind.

Tastes great, but the salt is evident. Our consensus is to leave out the salt so I put a strikethrough on that part of the recipe.

(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/101202447_3452523574775691_3764074497439694848_n.jpg?_nc_cat=110&_nc_sid=0be424&_nc_oc=AQmrfgGe-1-Al0rMkpI8EARuHjW4f9dzF_bBB4w827WYa4mC_0cLbU349Xane6XkLyc&_nc_ht=scontent-iad3-1.xx&oh=90f8ba339364c536e9906b7a18e1afe3&oe=5EF3BCD2)
Title: Re: Pound Cake
Post by: MDixon on June 02, 2020, 01:04:37 PM
The cake this week is Million Dollar Pound Cake from Southern Living. The recipe is here:
https://www.southernliving.com/recipes/million-dollar-pound-cake

Of the seven pound cakes prior to this one none used four sticks of butter. The most was three and typically the number of eggs was reduced when another stick is added. This one is 4 sticks of butter and 6 eggs, but it does add another cup of flour. I suspect a good recipe tweak would be to reduce the butter by a stick, use 5 eggs, and reduce the flour by a cup.

Anyway, the temp for baking is the lowest yet at 300F. My tube pan started to leak about 10 minutes in so I quickly put it on a sheet pan. I suspect the batter is too runny after the butter melts in the recipe. All pound cakes seem to melt into the pan and then grow as they bake.

This cake took 125 minutes to bake at 300F. To me the flour and butter are overdone. Most recipes are simple, 2 sticks butter, 6 eggs, and three cups flour. This uses 4 sticks butter, 6 eggs, and four cups of flour. I'd tweak the butter, eggs, and flour down to the norm. At times butter lovers will up the butter to 3 sticks and reduce the eggs to 5. This would be my second suggestion.

It's a good cake, nice texture, good crust, but I can detect the flour and I don't think all the butter adds to the party.

(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/101790129_3473258396035542_4448515082661396480_n.jpg?_nc_cat=105&_nc_sid=0be424&_nc_oc=AQlG3DE9emJqkMStnLwO13mUSuqfQ8ZSw3CyIcKSuDhx1IvL7sojghj7xE73tXPujOs&_nc_ht=scontent-iad3-1.xx&oh=55df54f6672a5b59ddc64b7cd0d2da4b&oe=5EFC1C2C)
Title: Re: Pound Cake
Post by: MDixon on June 09, 2020, 11:48:35 AM
This week's cake was just called Pound Cake, but added lemon extract so I'm going to dub it Pound Cake with Lemon Extract. I didn't notice the recipe instructions until it was too late so I followed the typical way to make a pound cake. Cream fats, cream fats and sugar, add eggs one at a time, alternate dry ingredients with wet, add extract(s). Below is what the recipe says to do, keep in mind we should end up at the same place, but just wanted to point out this recipe is different than what I actually did. Another change was the butter was set out the night before where the previous cakes the butter was set out the morning before the cake was made for at most an hour.

Pound Cake (with Lemon Extract)

2 Sticks Butter
5 Tablespoons shortening
3 Cups Flour
3 Cups Sugar
1 Teaspoon Baking Powder
1 Cup Milk
1 Teaspoon Vanilla
1 Teaspoon Lemon Extract
5 Eggs

Cream butter and shortening. Sift flour, sugar, and baking powder three times. Mix dry ingredients alternately with milk, beginning and ending with dry ingredients. Add eggs last, one at a time, beating only until yellow disappears. Add vanilla and lemon extract. Bake at 325F for 1 hour in 10" tube pan.


Total cooking time was 80 minutes, the flat top made it somewhat difficult to check if baking was done. The batter was really nice in the pan, not as thick as some others and the lemon was subtle. Looking forward to our taste test tonight.

(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/102995639_3489899457704769_4759595470174150126_n.jpg?_nc_cat=107&_nc_sid=0be424&_nc_oc=AQlJU1BIUyr-fV02OHm4XqbfRJ9zArAuB-ClnuwCwzS3FIVEl2n0BD4NKk_Qhmh_wmY&_nc_ht=scontent-iad3-1.xx&oh=f4785c25e6cb78b87bb006b05175517b&oe=5F05C0AB)
Title: Re: Pound Cake
Post by: MDixon on June 15, 2020, 12:17:56 PM
The pound cake for this week is Five-Flavor Pound Cake from a friend's mother's recipe. I misread the ingredients and thought it had Almond as one of the five as opposed to butter so mine is slightly different. I don't care much for imitation Coconut, but did put it in. My five flavors were:
Vanilla, Almond, Lemon, Rum, and Coconut
I also used the standard method of making the cake as opposed to the directions in the recipe. I'm fairly confident one could just dump everything in at one time and mix for a very long time and the cake would still turn out good. Anyway, I don't plan to experiment with folding eggs in anymore or other non-traditional methods. I'll change ingredients, but not methods.

Five-Flavor Pound Cake

5 eggs
2 sticks butter
1/2 cup shortening
3 cups sugar
3 cups flour
1/2 teaspoon baking powder
1 cup milk
1 tsp coconut extract
1 tsp rum extract
1 tsp butter extract
1 tsp lemon extract
1 tsp vanilla extract

Beat eggs until fluffy and lemon colored and set aside. Cream butter, shortening and sugar until light and fluffy. Sift flour and baking powder together and add alternatively with milk to the creamed mixture. Add all five extracts. Fold in eggs and spoon mixture into a greased 10" tube pan. Bake at 325F for 1 hour or until cake tests done. (*Glaze while hot)

(Note: there was also a *glaze recipe, basically 1 cup sugar, 1 cup water and all five of the extracts. Directions were to boil and pour over cake before removing from the pan. I did not use the glaze)


Total baking time was 85 minutes and I lost some of the crust removing from the pan. In the crumbs the coconut is notable, not too strong, but not a flavor I really desire in pound cake. I expect this one to be around the house for awhile.

(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/104339091_3506292526065462_2874731168283082569_n.jpg?_nc_cat=106&_nc_sid=0be424&_nc_oc=AQn2P8rNjz1ll08QC7stPg9yhLgP_OdZvYOwCkK6APM37niFa_SfF6K91f53QWiNvIo&_nc_ht=scontent-iad3-1.xx&oh=f251319409f4743f56d639ce108b49a1&oe=5F0F026C)

Title: Re: Pound Cake
Post by: MDixon on June 26, 2020, 12:10:01 PM
The last cake is a hard pass for us. Too much coconut. My wife gave up eating it after two pieces so it took forever to consume.

This week is a Chocolate Pound Cake hopefully using what I have learned. I am trying to create a base recipe from which most every flavor of cake can emerge and which can have recipe substitutions with ease. So here goes with my first stab at a recipe:

Chocolate Pound Cake
by Mike Dixon

2 Sticks Butter
1/2 Cup Shortening
3 Cups Sugar
5 Large Eggs
3 Cups Flour
1/2 Cup Cocoa Powder
1/2 Teaspoon Baking Powder
1 Cup Heavy Cream
1 Teaspoon Pure Vanilla Extract

Cream together room temperature butter and shortening, add sugar and cream until smooth. Add eggs one at a time, mixing until smooth. Sift Flour, Cocoa Powder, and Baking Powder three times and add to batter alternating with Heavy Cream. Start and end with dry ingredients. Scrape down bowl twice. Add vanilla extra and mix until smooth. Bake at 325F for 90 minutes or until a cake tester come out clean.

It actually took 100 minutes, but I've found my baking times seem a little long as compared to most recipes so I'll leave the recipe as 90 minutes.

The subs one should consider depending upon the ingredients on hand are:
Milk for Heavy Cream (will not be as crunchy in the crust)
Remove Shortening and add 1 Large Egg (will be a little less moist)

I plan for one more cake in this series, a plain vanilla cake OR one which has some lemon extract with the vanilla. This was cake number 11 and the plan is to end on cake number 12.

(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/106097161_3536907929670588_7168101545640027321_n.jpg?_nc_cat=103&_nc_sid=0be424&_nc_oc=AQmYjxWNPb6jmPzCkSUWb0k_MOReghYl4wwuYOnM_RNV_YWOHgxNsGkvJR5W85r5lLM&_nc_ht=scontent-iad3-1.xx&oh=0f4dccea0ba0b0c3ef65b8cd76944eaa&oe=5F1AA549)
Title: Re: Pound Cake
Post by: MDixon on July 04, 2020, 06:33:50 PM
Today was my 12th and final Pound Cake for a while. Decided to go with a Vanilla and Lemon cake using my standard recipe. Looking forward to cutting into this bad boy. Here is a copy of my base recipe with some suggested variations and substitutions as well as a picture of the cake.

(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/107593816_3559755404052507_4791365200021828563_n.jpg?_nc_cat=104&_nc_sid=0be424&_nc_oc=AQngDD1gKRapCw8DHS-EbI7TiSwWT-tCEhNTg9W6lwHcGrV5-1kvJjXshyXfvxOZvDg&_nc_ht=scontent-iad3-1.xx&oh=2a767e8a15822c10597fab04d3171188&oe=5F2848FD)



(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/106537703_3559755300719184_7577513990106378726_n.jpg?_nc_cat=109&_nc_sid=0be424&_nc_oc=AQlzp1EXZeIsSSX_qvIPWXCEetZPPSNxyr2RUk5H1Oq71GwKzoVrVucXuRdjhdngzzI&_nc_ht=scontent-iad3-1.xx&oh=23d40d2eee50f2625b7fd40abd940f67&oe=5F252A80)
Title: Re: Pound Cake
Post by: tommymorris on July 05, 2020, 02:31:55 AM
Today was my 12th and final Pound Cake for a while. Decided to go with a Vanilla and Lemon cake using my standard recipe. Looking forward to cutting into this bad boy. Here is a copy of my base recipe with some suggested variations and substitutions as well as a picture of the cake.

(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/107593816_3559755404052507_4791365200021828563_n.jpg?_nc_cat=104&_nc_sid=0be424&_nc_oc=AQngDD1gKRapCw8DHS-EbI7TiSwWT-tCEhNTg9W6lwHcGrV5-1kvJjXshyXfvxOZvDg&_nc_ht=scontent-iad3-1.xx&oh=2a767e8a15822c10597fab04d3171188&oe=5F2848FD)



(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/106537703_3559755300719184_7577513990106378726_n.jpg?_nc_cat=109&_nc_sid=0be424&_nc_oc=AQlzp1EXZeIsSSX_qvIPWXCEetZPPSNxyr2RUk5H1Oq71GwKzoVrVucXuRdjhdngzzI&_nc_ht=scontent-iad3-1.xx&oh=23d40d2eee50f2625b7fd40abd940f67&oe=5F252A80)
The pound cakes all looked delicious. I want to make one sometime. They are also huge. They look like they can serve 10 people.