“Ill be baking this one again and again.”
But if you ask me, the hottest food trend is happening over on ther/OldRecipessubReddit right now.
Add sugar, eggs then flour.
Beat well after each addition.
Bake [in a] cold oven [at] 325F (163C) for 112 hours.
Grease [the tin] with shortening and then flour [before putting the batter in it]."
Ill be baking this one again and again.
The crunchy parts are YUM!"
Will be making it again and again."
Site useru/hikingbear_4said, “just baked the famous cream cheese pound cake and it came out perfect!
The crispy outer edges really make it the best… Definitely a must-try if you love pound cake!
“I also made the cream cheese pound cake!
I also made some lemon curd to go with it since I had leftover egg yolks.
The crispy edges are fantastic!”
u/ThatOneDudeFromIowahad the genius idea of turning the recipeinto cupcakes.
Next time I’ll do the next-size-down skillet to get a taller cake.”
Lemon seems to go great with the recipe!
Tap the tin against the counter once it’s cooled to help release the cake.
- I’ve seen recipes with angel cake/bundt tins, and I’ve seen them without.
However, it doesn’t seem to be catastrophic if you don’t.
- A common-ish complaint with this cake is that it can run a little underdone.
