Yield: Yields one 12-cup Bundt cake.
Servings: twelve to sixteen.
My updated version of the traditional “pound of butter, pound of sugar, pound of eggs, pound of flour” recipe produces a pound cake that’s soft and moist, yet still has the classic’s buttery flavor and springy texture. The recipe is easily altered for the season. In summer, I like to add fresh blueberries to the batter, and in fall, I stir in chopped cranberries. In the winter, try the Lemon-Coconut, Rum-Glazed, or Chocolate-Chip versions.
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I baked this for my family and they loved it. You could tell it was going to taste delicious just by the smell of it. I'm definitely baking it again.
My pound cake baked up beautifully. The one thing I can say is to watch the clock and check your cake early enough as to not over-bake it. My oven was set at 350F and it was done after only 40 minutes in the oven.
This cake is fantastic at sea level, but I just tried it at our new home near Denver, and it was a disaster. It collapsed, and it was the ugliest cake I ever made. I wish cooking magazines tried out their recipes at different altitudes...
This cake is wonderful, I just love it and it turns out just like the picture
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