you forgot the peanut butter and bananas .... [grin]

Peanut butter Frosting with banana slice decorations?????

Do you like very sweet cakes? This will be one. It has equal amounts of flour and sugar, so I would never make it because I know it would be too sweet for me.

This pound cake recipe sounds a lot like Trisha Yerwood's Cold Oven Pound Cake, and it is delicious. A family favorite.

I too wondered if there would be peanut butter and bananas involved. I have some cream that needs to be used up and I’ve been craving pound cake. Boom!

If you happen to make it before I do please tell how it tasted.

@CA Kate z9 it is in the oven. We shall see.....

Here it is in all its glory.

I don’t know what made the top do that.

I was proud that it didn’t stick to the bundt pan except for that one tiny spot. I’ll cut it after supper and report back on the taste test.

Thank you for the review. I was wondering if it be good using lemon zest, etc. I like the use of Amaretto better than almond extract.

Oh, one more thing that needs to be noted. I did not have cake flour on hand. I found many online “recipes” for cake flour that were all the same. For every cup of AP flour, remove 2 Tablespoons of flour, add 2 Tablespoons of cornstarch. I did that.

My mother rarely made pound cake, but on the few occasions that she did, she served it with a relatively simple lemon sauce. I have no idea what was in her lemon sauce, but if I were guessing, I’d guess lemon juice and sugar with maybe a skosh of water. I may try to find a lemon sauce recipe.

This is probably the best Lemon Sauce known to man. It is from a now-gone restaurant in far northern Wisconsin.

Pioneer Lemon Sauce

1 cup sugar

2 Tbl. cornstarch

1/8 tsp salt

2 cups water

1 Tbl. grated lemon peel

1/4 cup butter

2 Tbl. fresh lemon juice

Combine sugar, cornstarch and salt in a pan. Stir in water and lemon peel.

Boil 1 minute; remove from heat and stir in butter and lemon juice.

Refrigerate what you don’t use.

You are right, this would be good on poundcake... or anything else. It originally was their topping for Pioneer Bread Pudding.

I’ll give it a try!

Elvis' pound cake is supposed to be cream cheese pound cake. I've had this recipe for over thirty years. The cream cheese adds the flavor you're missing.

Elvis Presley's Favorite Pound Cake

1 1/2 c. butter at room temperature

8 oz. cream cheese at room temperature

3 c. sugar

6 eggs

3 c. cake flour

2 tbsp. vanilla

1 tsp. lemon zest

Beat butter and cream cheese until combined. Gradually beat in sugar. Beat 5 minutes. Add eggs one at a time, beating well after each addition. Blend in flour, vanilla, and lemon zest. Pour into greased and floured 10" tube pan. Bake at 325º for 1 hour and 30 minutes or until toothpick comes out clean. Cool ten minutes and remove from pan.

Toby: This recipe is somewhat different entirely from the one I posted. hmmmmmm

Now I have two to try.

Kate, the addition of cream cheese is really nice. I've made Ina G's Vanilla Cream Cheese Pound Cake many times. Very good!

Not so lucky the second time. I believe I overcooked it, although it was only cooked for an hour.

This is my favourite pound cake:

https://www.allrecipes.com/recipe/8072/five-flavor-pound-cake-i/

bbstx, did you change the flavoring any? If so how did that taste compared to the original? I remember that you were wanting a more forward flavor.

I doubled up on the vanilla. I think that was a mistake! Have no fear, we are eating it and enjoying it. But I’ve made better.

@CA Kate z9, I made the Pioneer Lemon Sauce you posted above with a couple of tweaks. If that isn’t the same recipe Mom used, it is too close to count! My tweaks: I used Minute Maid Frozen Lemon Juice so I didn’t have any lemon zest. Instead, I added 1 Tblsp of Limoncello. The sauce sure helped my pitiful, broken, dry pound cake! Thanks for the recipe!

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