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.
I am going to try these cakes using both flours but can you tell me if you sift the cake flour? Thanks
I don't know what happened, but this was tasteless.
This is a delicious recipe! I made Caramel frosting and my family loved it!!! Thanks for the recipe😀
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.
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