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We've always included pound cake on our family menus, and through the years, I've tried many recipes, I can honestly say this one is the best! It has a very fine, rich texture that makes it unusually smooth. That texture, plus fantastic flavor, makes this pound cake a special treat each time we serve it.
Nutritional Analysis: 1 slice equals 497 calories, 25 g fat (15 g saturated fat), 143 mg cholesterol, 262 mg sodium, 62 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Million-Dollar Pound Cake in Reminisce January/February 1993, p51
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Reviewed on Aug. 04, 2011 by girl_fiasco
Maybe I just don't know what pound cake is supposed to taste like, but this seems really bland. It's incredibly dense and moist, but even with the extracts it leaves a lot to be desired. It might be better if it had lemon extract instead, just for more flavor and kick. I used cake flour, but I don't think that could possibly be worse than all-purpose flour?
Reviewed on Mar. 06, 2011 by debnbrian
This cake tasted too heavy in the butter. Looking for other pound cake recipes which are lower in fat content.
Reviewed on Apr. 29, 2008 by dmcfall
The recipe I got out of Taste of Home said the temperature for baking should be 300 degrees, and that is what I used. This recipe states 325 degrees. Which is correct? I live in high altitude.
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