This is like a little experiment of mine. I am never too crazy about pound cakes because they are all so dense and solid. So I found this recipe and decided to improvise. First, I used 1 cup of cake flour and 1 cup of all-purpose flour (the recipe called for 2 cups of all-purpose flour). The batter got very thick so I added a cup of whole milk in it. I also reduced the sugar by half, as always (I actually still found the cake a bit too sweet after I reduced the sugar). Baked it for 1 hour. I like the golden crust and the cake is quite tasty.
1 comment:
If you want a straight and consistent crack on top of the cake, you have to pipe a line of softened butter on top before you put it in the oven. The crack will be moist and straight! That's calories you can't cut.
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