Buttery pound cake from The Bon Appétit Cookbook (page 549) by Barbara Fairchild and Bon Appétit Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on July 15, 2015

    The Mary Poppins of pound cakes, practically perfect in every way.This cake took 1 hr and 20 minutes to bake; I tented it with foil for the last 30 minutes. The cake, which has no leavening, rose beautifully--doubling from 2 to 4 inches. The crumb is tight, with a creamy color and a deep golden crust. The texture is luscious! By the way, I had to keep an ice pack under my mixer bowl to keep the butter cool enough during the long mixing. I find that if the butter is too warm, the cake won't aerate properly. PS This recipe is almost exactly like the recipe for Elvis Presley's Poundacke. (Elvis's recipe uses 1/2 teaspoon more salt and 1 teaspoon less vanilla and starts in a cold, not preheated, oven).

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