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Anise5

Member since Sep 2012

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Reviewed Mama's Pound Cake

Sep 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

I modified the recipe and it came out wonderfully! I used King Arthur's all purpose flour - fluff the flour - do not pack - use their measuring flour guide on their website. I used buttermilk instead of milk. 1 tsp of baking powder. 1 lb of butter (no margarine). The texture was light and the cake was not too sweet. Bake at 300 degrees for 1"

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