It contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!) The only changes i made to the recipe was i used a 3.4oz box of lemon pudding mix instead of gelatin, and i baked it for 45 minutes (although i could have gotten away with a slightly shorter time, as the cake was a little overcooked around the edges). This recipe is over 100 years old and is the original kind of pound cake: The cake's texture was just right for a pound cake, and it was fluffy and moist.
The cake's texture was just right for a pound cake, and it was fluffy and moist.
The only changes i made to the recipe was i used a 3.4oz box of lemon pudding mix instead of gelatin, and i baked it for 45 minutes (although i could have gotten away with a slightly shorter time, as the cake was a little overcooked around the edges). It contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!) This recipe is over 100 years old and is the original kind of pound cake: The cake's texture was just right for a pound cake, and it was fluffy and moist.
It contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!) The only changes i made to the recipe was i used a 3.4oz box of lemon pudding mix instead of gelatin, and i baked it for 45 minutes (although i could have gotten away with a slightly shorter time, as the cake was a little overcooked around the edges). This recipe is over 100 years old and is the original kind of pound cake: The cake's texture was just right for a pound cake, and it was fluffy and moist.
The cake's texture was just right for a pound cake, and it was fluffy and moist.
This recipe is over 100 years old and is the original kind of pound cake: The only changes i made to the recipe was i used a 3.4oz box of lemon pudding mix instead of gelatin, and i baked it for 45 minutes (although i could have gotten away with a slightly shorter time, as the cake was a little overcooked around the edges). It contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!) The cake's texture was just right for a pound cake, and it was fluffy and moist.
The cake's texture was just right for a pound cake, and it was fluffy and moist. The only changes i made to the recipe was i used a 3.4oz box of lemon pudding mix instead of gelatin, and i baked it for 45 minutes (although i could have gotten away with a slightly shorter time, as the cake was a little overcooked around the edges). It contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!) This recipe is over 100 years old and is the original kind of pound cake:
This recipe is over 100 years old and is the original kind of pound cake:
It contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!) This recipe is over 100 years old and is the original kind of pound cake: The cake's texture was just right for a pound cake, and it was fluffy and moist. The only changes i made to the recipe was i used a 3.4oz box of lemon pudding mix instead of gelatin, and i baked it for 45 minutes (although i could have gotten away with a slightly shorter time, as the cake was a little overcooked around the edges).
Diabetic Pound Cake From Scratch - This recipe is over 100 years old and is the original kind of pound cake:. The cake's texture was just right for a pound cake, and it was fluffy and moist. This recipe is over 100 years old and is the original kind of pound cake: The only changes i made to the recipe was i used a 3.4oz box of lemon pudding mix instead of gelatin, and i baked it for 45 minutes (although i could have gotten away with a slightly shorter time, as the cake was a little overcooked around the edges). It contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)