Million-Dollar Pound Cake
We've always included pound cake on our family menus, and through the years, I've tried many recipes, I can honestly say this one is the best! It has a very fine, rich texture that makes it unusually smooth. That texture, plus fantastic flavor, makes this pound cake a special treat each time we serve it.
Reviews
This was the most moist buttery delicious pound cake I ever made. The texture was very fine yet airy...truly a million dollar pound cake.
i minused some of the butter and used applesauce... and used vanilla almond milk instead of regular milk - the MDPC - turned out much better and had a light & fluffy texture! the key for it to turn out right is... when u put sugar and butter 2gether - then u must eat some of the mixed up b/s and that will make the cake so much better - U MUST EAT SOME OF THE BUTTERY SUGERY STUFF 1T - should b enuff!!!
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Maybe I just don't know what pound cake is supposed to taste like, but this seems really bland. It's incredibly dense and moist, but even with the extracts it leaves a lot to be desired. It might be better if it had lemon extract instead, just for more flavor and kick. I used cake flour, but I don't think that could possibly be worse than all-purpose flour?
This cake tasted too heavy in the butter. Looking for other pound cake recipes which are lower in fat content.
The recipe I got out of Taste of Home said the temperature for baking should be 300 degrees, and that is what I used. This recipe states 325 degrees. Which is correct? I live in high altitude.
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