Comments on: lighter, airy pound cake

By: Brenda Chesler

Brenda Chesler — Wed, 01 Feb 2012 03:40:48 +0000

In the oven now!!!…..can’t wait to taste!

By: Joshua Fagans

Joshua Fagans — Mon, 06 Jun 2011 04:43:17 +0000

Just tried this tonight with a couple small modifications. Had a bit of trouble getting it mixed together without deflating the egg whites too much but the results speak for themselves. Thanks!

By: Samantha

Samantha — Sun, 08 May 2011 20:13:44 +0000

Oh my nerds. Everyone in my household absolutely loves this and pretty much devours it right out of the oven. I’ve made one loaf everyday for the past three days! Thank you so much for sharing.

By: Lindsey

Lindsey — Thu, 28 Apr 2011 00:03:32 +0000

Just tasted the batter! Mmmm, good! Can’t wait till it comes out of the oven, though will keep a watchful eye on it as my gas oven seems to cook faster than any other oven I’ve had before. Hope it’s a success as it’s for my sister’s FareWell Celebration!

By: Shumaila

Shumaila — Thu, 31 Mar 2011 05:43:34 +0000

I was looking for a lemon pound cake recipe and your sounds delish!Yes that Beard guy surely knows his stuff!!Anything with alcohol gets my attention!Thank you for sharing- I’m on my way to give it a shot!

By: deb

deb — Tue, 08 Feb 2011 17:40:10 +0000

Esther — I’ve never made one either but I’m pretty sure you’ve got to have that tube pan, or it won’t come out.

By: Esther

Esther — Mon, 07 Feb 2011 20:59:02 +0000

Hi Deb! This is really an angel food cake question, but here goes: I’ve never made angel food cake before, and the Internet seems a little divided on whether a bundt pan is an acceptable substitute for an angel food cake pan. I’m not concerned with how pretty it comes out, just that it does come out! Any advice?

Thanks!

By: Sab

Sab — Mon, 29 Nov 2010 02:53:31 +0000

I made this cake when I had a bunch of people over and it went in under a minute! It was soooooooooooooooooooo delicious I can’t emphasize it enough!

By: DysfunctioningUnit

DysfunctioningUnit — Thu, 28 Oct 2010 06:04:06 +0000

I just made this in little tiny bundt pans and…and I think it’s the best cake I’ve ever made. I added about half a tablespoon worth of pumpkin pie spice instead of the congnac and it’s realy fantastic. Thank you so much for the recipe!

By: deb

deb — Sun, 12 Sep 2010 16:30:50 +0000

Sponge cakes are typically only leavened with whipped eggs and yolks; this one has the addition of baking powder to help it “poof” up.