Wayne Gisslen

Old-Fashioned Pound Cake

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

Mixing

Creaming method. After about half the eggs have been creamed in, add a little of the flour to avoid curdling.

Scaling and Baking

See table. Paper-lined loaf pans are often used