KellyTheChef
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Thank you! That was exactly what I was looking for and couldn't find!!!chefmelody said:That was me! Here's what I used:
1 box lemon cake mix
1 4-serving-size box instant vanilla pudding (lemon would probably work too, stronger flavor!)
1/2 cup melted butter
4 eggs
1 cup water
Mix with a hand mixer for 30 sec. on low, then 2 min. on medium. Spray large bar pan with Baker's Joy. Pour in batter. Bake for 30 minutes at 350 degrees. Turn out onto cooling rack and cool completely. Slice with serrated bread knife.
Here's the original post:
http://www.chefsuccess.com/showthread.php?t=15404
The best flour to use for a pound cake is all-purpose flour. It provides the right balance of protein and starch for a tender and moist cake.
Yes, you can substitute butter with margarine in a pound cake recipe. However, the texture and flavor may be slightly different.
To prevent your pound cake from sinking in the middle, make sure to properly cream the butter and sugar, avoid overmixing, and bake at the correct temperature for the recommended time.
Yes, you can add fruits or nuts to your pound cake. Just make sure to evenly distribute them in the batter and adjust the baking time as needed.
You can store your pound cake at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Make sure to wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.