Pound cake

[Anonymous]

Anonymous wrote:You need lard, real lard not crisco.

Generally, its a butter cake. I could not image using anything else and having it taste okay.

[Anonymous]

Anonymous



Anonymous wrote:
You need lard, real lard not crisco.

Generally, its a butter cake. I could not image using anything else and having it taste okay.

The lard is put on like frosting. It's really good..you should try it.

[Anonymous]

Anonymous wrote:

Anonymous



Anonymous wrote:
You need lard, real lard not crisco.

Generally, its a butter cake. I could not image using anything else and having it taste okay.

The lard is put on like frosting. It's really good..you should try it.

ooooookaaaaaaay

[Anonymous]

Williams sonoma recipe. Turns out great

3 cups (470g) all-purpose flour
2 tsp baking powder
1 1/2 tsp salt
16 tbs (250g) unsalted butter
2 cups (500g) sugar
4 eggs
1 1/3 cups milk
1 1/2 tsp vanilla

Sift together dry ingredients; cream butter, sugar, eggs; combine milk+vanilla; add flour to butter mixture alternating with the milk. Bake at 325F for 45-55 mins.

[Anonymous]

20:56 here. The recipe is equivalent to 2 boxes of store-bought mix.

[Anonymous]

The easiest and best pound cake recipe I have made is Paula Deen's Mama's pound cake: http://www.foodnetwork.com/recipes/paula-deen/mamas-pound-cake-recipe.html

The crust is crusty and the cake is moist. It's the perfect pound cake.