Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Amanda is a co-founder of Food52.
Do you mean a crumb cake that's in the shape of a pound cake? Or just a crumb cake of any kind?
Sorry that was confusing.....A recipe for a wonderful pound cake with nice moist crumb....I prefer a nice crust on the outside....trying to go through all my whipping cream, cream cheese, butter, shortening, and butter pound cake recipes....wondering if anyone just has a no fail one they use and love!
I have only tried one here on Food52, but it was wonderful and gone in less than 1 day: SavvyJulie's Clementine Pound Cake. My other go-to is Rose Levy Berenbaum's Perfect Party Pound Cake, which makes a great crust & crumb, too. Rose's also makes a bigger cake, which comes out of my bundt pan nice & tall.
oh thank you.....right now I am measuring exact amounts of eggs to flour and sugar to see how that turns out!
Love the Clementine Pound Cake here. http://www.food52.com/recipes... And this one by Shirley Corriher, which appeared in the Times in 2004, is closer to the classic flavor of a poundcake: http://www.nytimes.com...
Would it be similar to say, Sara Lee's infamous refridgerated pound cake? I grew up on that pound cake (I know, not something something to be proud of) and have always wanted to replicate it.
Please enter a valid email address.
Well played. You deserve a cookie.
A recipe tester shares 5 tips that work for her.
How I Cook Healthfully & on Budget for My Family of 5
Is Your Baking Powder Expired?
The Greatest Hits
Speedy Stovetop Mac & Cheese
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.