Yield: Yields one 8x5-inch loaf.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
The flour is 1 and 1/2 cups (looks like 11/2), or 6.75 ounces (if u weigh your ingredients). That breaks down to 4.5 ounces per cup. If using dry measure cups, spoon the flour into the cup and then level off. If u scoop the flour with the measuring cup (and pack it in), u will end up with closer to 5 oz per cup which is too much.
I am a little confused by the measurements given for flour... Can someone give the conversion in cup? PLEASE
So delicious! I haven't made a pound cake in years because they used to come out too dry. This one is just so moist and yummy that I'm motivated to try more pound cake recipes again. I baked it exactly as the recipe says. No addition of lemon juice, and it came out lemony enough for me. I baked it for 50 min. and it came out just perfect. This recipe is definitely a keeper.
So moist and delicious! You can't get buttermilk where I live so I did substituted with milk+ lemon juice and it still worked.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?