Can anyone tell me how to do this? Can i just remove baking powder and or add eggs/butter to a regular recipe to make it heavier or pound cake like. thanks
Hi, here is a link for tips on successful butter/pound cakes. It is the high proportion of butter and sugar to flour.
I don't know what recipe you had in mind, but I would use a standard pound cake recipe and tweak it for your choice of flavor ect.
on the back of one of my cake mixes it said if you want to make it firmer to decrease the oil by a tablespoon. hope this helps.
thanks guys im gonna give both a try.
I would also just go with a standard poundcake recipe rather than modify another one. Poundcake is great - you can get away with adding a lot of different "flavorings" to it without it failing. Lemon with a lemon glaze is a favorite around here, plus I've done key lime, cherry almond, cranberry orange, etc.