We're not exaggerating when we say this is the best pound cake we've ever eaten. We made half a recipe, as we often do, when trying it out. Instead of a normal bundt, we used a vintage tube pan that we think was originally made for jello. But it worked well. And we got the most tender, buttery pound cake. We couldn't stop eating it! You'll love it, too.
Here is the original Cook's Country recipe, designed to be baked in a 12-cup bundt pan. You can halve the recipe and make it as a loaf. A half recipe in our jello pan took about 55 minutes to bake. The loaf we made later took about 60 minutes. The original bundt size serves 12-14 and will keep at room temperature several days. We won't tell anyone if you eat it for breakfast.
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