There was a pound cake recipe I used to have by memory that I used for wedding cakes. I forgot some ratios and ingredients, I can't find the recipe so I was wondering if someone could help me out based on ratio and the science of it, if I could somehow figure out what the best way to make a good pound cake based off of what I remember and what other ingredients should be in it. I remember:
1 cup butter
2 cups sugar
6 eggs
1/2 tsp vanilla
1/2 tsp almond extract
and I think it was:
1 cup milk
4 cups flour
any idea how I can build off of this?
1 cup butter
2 cups sugar
6 eggs
1/2 tsp vanilla
1/2 tsp almond extract
and I think it was:
1 cup milk
4 cups flour
any idea how I can build off of this?