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16 Comments
Saz M.
July 27, 2020
Literally tasted of rotten trash! I think maybe cook it on high for less rather than longer on low. It was green brown and not good. I don’t know how I screwed that up but I did. Yuck. Threw it away.
Judy B.
January 15, 2021
I laughed out loud at your recipe mixup. When I read your comment about the trashy and green, I thought what the heck?
Glad you corrected quickly. So funny, made my day.
Glad you corrected quickly. So funny, made my day.
wildgourmet
August 7, 2018
I've made this recipe before when I saw it at ATK or in Cook's Magazine, I forget which...it was one of those recipes where they found the best method to do something. I'm a decent baker and love a good pound cake but had not had a lot of luck without making bricks before trying this recipe. It might as well be called "no fail pound cake" for how good it is. Even I don't have a food processor, it can be done with an immersion blender or even a wire whip/whisk and it still works.
Leigh
July 3, 2018
Could I use unbleached all-purpose flour instead of unbleached cake flour?
Michele
July 3, 2018
I just made mini ones with AP flour, removing 3 tablespoons of the flour and replacing with cornstarch to mimic cake flour. It worked fine. They needed about 45 minutes in mini loaf pans to get to 212F. Good luck.
Nikkitha B.
July 3, 2018
My pound cakes pretty much always end up feeling like doorstops, so I'm very excited for this one!
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