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To me, the perfect pound cake is moist and flavorful with a crisp, golden brown crust. It should have a light, tender crumb, but still be sturdy enough to slice cleanly into thick pieces. It should be delicious on its own, and also be a tasty partner for toppings, like whipped cream and berries.
This is a great cake to serve at a brunch, alongside a nice hot cup of coffee! This Georgia peach pound cake can also be made with other fruits such as apple or cherry. An easy, yummy, pound cake in cupcake form. I got this recipe out of a Southern Living magazine and modified it a little. Enjoy!
A dense chocolate cake made in a Bundt pan. Dust with confectioners’ sugar for a nice presentation. A pound cake made with pineapple and glazed with pineapple sauce. Unlike most cakes, you will not preheat the oven on this one. Few desserts have stood the test of time like the old-fashioned Bundt pound cake.
Carla Hall’s pound cake recipe comes from her grandmother — and she claims it’s absolutely foolproof. What sets it apart is the use of sour cream, as well as five different extracts. Ina Garten’s recipe uses heavy cream, orange zest, and a vanilla bean, but the real curveball is that the cake is started in a cold oven.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…