I do pound cakes more than any other. That is what my people want. I use a family recipe that I have tweaked to my liking. My chocolate pound cake I use buttermilk and instant coffee. Paula Deen and Martha Stewart both have recipes on their sites that are similar to how I make mine. I have tried "doctored" recipes before and I don't care how many I try they all still taste like "doctored" cake box mix to me. Good luck.
Thanks, Grandmom, I will start with those sites.
Mimi, I think that has been my biggest hesitation, the way they will bake in a regular pan, do you usually have to trim the outside all of the way off? I imagine using parchment will help the outside from getting too "crusty"...
I do not use simple syrup. I just put a piece of wax paper over the cake and leave it while it is still warm. If I used a simple syrup my cakes would be soggy. One of the comments I receive most often is, "I can't believe how moist your cakes are." I bake mine in any of my cake pans. I do use baking strips and there is very little trimming done. They usually bake level. The only place that usually needs a little trimming is around the very top edge and I wait to do that until the cake is completely cooled and I am ready to start icing it. By that time the crusty part has moistened and trims with no problem.
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