Crusty Pound Cake
It has a slightly unusual baking method to create the crusty top -- oh and, ahem, 1 and 1/2 pounds of butter!!
Since I refuse to pass on a recipe with "margarine" in it, I have adjusted the butter and milk to be more healthy.
The picture is a "guess" but the recipe is authentic.
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- 3 c
- 3 c
- sifted flour (sift three times after measuring)
- 6 stick
- butter, room temperature
- 1 1/4 c
- milk (add flavoring to milk)
- large whole eggs
- 2 tsp
- flavoring (vanilla, lemon, or one of each) (could also use almond and/or vanilla)
- drops yellow food coloring added to the whipped ingredients before the flour and milk
All ingredients room temperature (75F or above)
WELL GREASE and Flour: one tube pan, or two loaf pans