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Shelby B. 2015-06-07T09:02:00Z
This is a reliable and tasty recipe for a classic pound cake which I'm sure I'll use again and again. My only adjustment was to halve the amount of vanilla extract to just one tablespoon as two seems excessive and wasteful; I found this to be just enough to give the cake a delicate vanilla flavor. I used cake flour and unsalted butter in order to get the lightest texture possible. As other reviewers have commented, this recipe makes a lot of batter so make sure that you're using an appropriately sized Bundt pan or similar - you may face an overflow if not!