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1/1 Photo of Pound Cake Perfected
This recipe produces a pound cake that is more soft and moist than the traditional cake, excellent taste and texture. It is best baked in a Bundt pan using cake flour. You may substitute all-purpose flour with good results but don't use loaf pans. There is more moisture and less protein than in traditional recipes so it needs a Bundt pan. From Fine Cooking magazine.
Units: US | Metric
Serving Size: 1 (86 g)
Servings Per Recipe: 16