Here is the link: Cream Cheese Pound Cake Read some of the comments left by others for some ideas.
I mostly followed the recipe except the following:
- I added several teaspoons of Lemon flavoring
- I started with a cold oven (but didn't peek at all!!)
- I separated my eggs - whipped stiff the egg whites with clean beaters, and just folded them into the batter
- I gently folded in the flour (by hand, not with the mixer)
- I baked it 1 hr 15 minutes in two loaf pans (bundt pans don't cook well for me with such a heavy batter)
Turned out really lovely.
The boys gave it a definite thumbs up! Light, delicate and buttery - all with no leavening agent!
3 comments:
Yours are pretty - I'm still looking for a good vegan Pound Cake - a lot of them use tofu and I don't like tofu in a cake...
Love,
T
Nice cakes. I have always make a very good pound cake, but lately I have eaten 2 which are better, one from Patty and one from Mom's friend, Margaret Bryant, which also has a strong lemon flavor. E
Wow...that sounds yummy! I think I'll go make some. Thanks for the recipe! ;)
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