For Christmas, I got a bundt pan from my brother and within a week of receiving it, I made two delicious bundt cakes. The first one I made, a sour cream pound cake, got devoured within minutes; so I didn't even get any pictures. But this one here is a lemon poppy seed pound cake with a powdered sugar glaze. Both recipes came from my BH&G Cook Book. I substituted cake flour for the all purpose flour which definitely gave the cake the texture I was going for; moist and dense. I loved that this recipe didn't involve separating eggs nor beating egg whites.
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