With its fine crumb and almost candylike almond-studded shell, this is pound cake gone to fancy class--but still pound-cake-easy. A reader known only as G.L. from Bremerton, Washington, gave it to us in 1963, and we've served it over and over again at our staff parties since.
Probably because it needed a pound of butter which what goes in a POUND CAKE. Powdered sugar is just that, powder, which is light and airy, another probable reason this cake was dry.
I am a good cook, I can follow a recipe, I made this exactly as stated, it is dry and tasteless, very disappointed. It has been depleted from my recipe file.
I made this last weekend. It came out quite nice and tasty, but a little dry. I think I over cooked it. I intend to make it again.
Wonderful recipe! Very similar to a good southern pound cake. I think I will add some citrus or bourbon to it next time just for fun. Great basic light crumb recipe that works every time.
