The pound cake threads here and on another board have made me curious -- What makes a cake a "pound cake"?? I have a recipe for a fabulous vanilla coffee cake (it uses 5t vanilla in the recipe). It's firm and light at the same time...go figure. Fabulous flavor...buttery...yum! I make it in a Bundt pan...it's always reminded me of "pound cake" but it's not called that. Here are the ingredients...what would need to change -- if anything -- in order for it to be a pound cake? (Maybe the sour cream?)
Either way, this cake is fabulous, makes the house smell heavenly!!!
2 sticks butter, room temperature
2t baking powder
1t baking soda
1C sour cream