Yield: Yields one 8x5-inch loaf.
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Good cake! Doubled the recipe to make two loaves. Required more baking time as several other commenters have shared. Added vanilla and lemon extract for a flavor boost. Will make again!
This pound cake is superb. I added and extra egg by mistake and it was still fabulous. I really made sure to cream the butter and sugar well and it was very fluffly. It took 50 min in my oven and came out very moist. I will definitely make it again!
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.
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