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Cream Cheese Pound Cake III
Reviews:
April 03, 2003

I don't give very many 5 star rating unless the recipe is truly "the best". This pound cake deserved all 5 stars!! This could probably be the best pound cake I have ever made...but I did tweak it a bit. I used 1-1/4 cups of butter and 1/4 cup of buttermilk. Buttermilk is a secret ingredient of mine that I like to use in place of regular milk called for in a recipe. It makes your cakes, muffins and breads very moist. This recipe didn't call for any liquid, but I did add a little for that "moistness". I also added a tsp of lemon extract to the batter along with the vanilla. The lemon flavor was very light, but gave it a little something special. Perfect recipe!! Many thanks Nanci.

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