Pound Cake
"This is my own low-fat recipe and I often use cubes of it to make a wonderfully light blueberry trifle," writes Joyce Grasby from Rochester, New York. She also likes to spoon fresh or frozen fruit or berries over each slice for added flavor.
Reviews
Easy receipe. Great taste. Will def make again. So glad I found it & gavd it a try...
Made this pound cake this morning and did find it dense like some of the other reviews,.but the taste is very good. I also baked it at 325 degrees for 45 minutes. but I dont know if I will make this cake again, I might just buy the box mix, that way I know it comes out right.
No comment left
This was OK. Mine came out a bit dry and I only baked it for 50 minutes. Flavor was good though.I trimmed off the top so the cake was flat then made 3 layers out of it. I filled it with a home-cooked strawberry filling and chocolate whipped cream icing between each layer then frosted it with the chocolate whipped cream. I didn't have any lemons on hand, so I used about 1/4 tsp of lemon extract. I think this cake would work out better in a trifle.
nubyenoh looks like 'honey bun' spelled backwards
nubyenoh, Yours is an interesting name, anyone ever comment on it? The reason I asked is, it sounds like a 'pet name' that someone may have given you... or the other way around... (:
Yes, you can subsitute Splenda for sugar. Splenda says cup for cup etc but personally I use less because it's so sweet and I'm also high altitude.
This cake is so horrible and nasty as it can be.I will never make that cake again.
Worst cake I ever made!!!!!!!Nubyenoh
No comment left