It's fun to see different patterns every time you cut the cake. You should try it!

Because sometimes you just want cake, but don't want/need to make a huge one. This is made in a mini loaf tin. Feel free to whip up a quick glaze to drizzle over the top if you'd like, but I think it's great as is. Recipe adapted from : dessertfortwo.com

Like chocolate? You’ll love this cake! It’s not as dense as some other pound cakes. This is so moist and delicious!

I put melted chocolate and plenty of chocolate chips in butter cake batter.

Ever wonder how chocolate pound cake got its name? I never did. Then someone told me, it was traditionally made with a pound of flour, a pound of butter, a pound of eggs, and a pound of sugar. How interesting! 🙂

It's rich taste pound cake!

My students made this today the recipe courtesy of Gale Gand from the Food Network site..... It Taste so GOOD!

My Great Aunt Babe made the best pound cake. She had a way of making “just for you”, each time. My Pawpaw & I were the onlyest ones to like it a tad gooey on top. She knew when to take it out of the oven at just the right time for us. Everyone else’s was baked per directions in the recipe.

This recipe is great to use up egg whites. Additionally, you can also use a smaller loaf cake pan or double the recipe.

Although chestnuts simmered in their inner skins are already delicious just as is, I wanted to use it for a sweet, so I used it for a pound cake. It turned out to be a surprisingly moist and delicious pound cake so I made it a recipe.When you add the eggs, it becomes separated easily, each time you add it, mix well. Using hand mixer would be convenient.After baking for about 15 to 20 minutes, use a skewer or a knife to make a cut in the middle of the dough then it will have a nice cut. Recipe by YUZUMAMAN

كيكة الفانيليا