Lemon-buttermilk pound cake from Milk Street - The New Home Cooking (page 238) by Christopher Kimball

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Notes about this recipe

  • Cookie24 on April 09, 2018

    Whipping the egg whites for this pound cake did make it lighter than other recipes. Changed the flavor from lemon to orange and added orange oil as well, everything else remained the same. Cake was moist and the sugar coating for the bundt pan gave the cake a nice sweet light crunch. Thumbs up from the family. Served with orange supremes and whipped cream. Great the next morning, plain with coffee.

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