Old-Fashioned Pound Cake

[keljonma]

It would depend on the recipe you are using...so I wouldn't attempt a guess at the amount of baking powder to add.

Have you tried the recipe I posted?

 

[HorseFeathers]

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Hmmm... that's a lot of meat there. Not sure if I have enough roos in my freezer for that.

 

[keljonma]

Yes, doncha just love these system glitches!

 

[msgenie516]

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Hi,

Your recipe is the one I want to try! It sounds so good, but I had such a bad experience making a recipe with no baking powder and that's why I asked. Any suggestions would really be appreciated. I already have my e ggs (this is crazy about the words e ggs and rooster!) out on the counter getting them to room temperature and I plan on trying the recipe tonight. I'm really a night owl! Thanks for any help!

Genie

 

[ams3651]

Id say try the recipe first. It wasnt hard when I made it. Just perfect

 

[msgenie516]

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Hi,

Well, that's what I did! I just put it in the oven so it is baking as I am writing this. I have to say this is the fluffiest batter I ever saw (must be all those "home-grown" e ggs) and I have high hopes!

I did add one extra e gg, as I wasn't sure all of mine were as large as they should be, but they did register at least 2 ounces on my scale. I also added an extra teaspoon of vanilla, for 2 teaspoons vanilla and one teaspoon almond extract. I only did that as some posters mentioned that it could have used a little extra flavor.

If this turns out well, I'm sure I'll be making it a lot, probably experimenting with the flavorings. Does anyone know how much lemon zest and lemon juice to add to replace the vanilla and almond extracts to make it a lemon pound cake? I rather use fresh lemons even though I have lemon extract, also.

I also greased the pan (used a 10" tube pan) with the concoction described a few posts earlier. I had a cake stick once (not using that grease) and it was so discouraging to have to get it out of the pan in pieces.

Luckily, I get my butter at Costco or BJ's and it is relatively inexpensive. And I always have LOTS of e ggs!

I have to remember to check my oven timer, as this will be done when "High School Reunion" is on TV! I never watch any of these "reality shows" but I kind of got hooked on this one because I have TV Land on all the time, whether I'm really watching it or not.

I will report back with the results, I hope they are good!

If anyone has an idea how much lemon to use, I would love to know! Thanks!

Genie

Edited because I didn't have my "thinking cap" on!

 

[keljonma]

I would use 1 tsp lemon extract and 2 tsp lemon rind instead of the vanilla and almond.

 

[msgenie516]

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Hi,

Thanks, I will try that! The cake is still warm, but it came out PERFECT! A nice fine crumb, but not heavy (I don't think this one will give you the hiccups)! And the crust is perfect, too, a nice light brown and light and crispy, not hard at all.

I baked it for one hour and 20 minutes, which seems just right for my oven. And when I took it out of the oven, it literally FELL right out of the pan. I couldn't ask for more!

Thank you for this wonderful recipe. I'll be sure to use it again and again!

Genie

 

[keljonma]

Yeah, I'm glad my MIL found that recipe in the 50's, because the family has been baking it ever since.

 

[PeeperKeeper]

ThankYou Thank You! I can stop making Angel Food cakes!