Yield: Yields one 8x5-inch loaf.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2020 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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.