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Thread Starter 

There was a pound cake recipe I used to have by memory  that I used for wedding cakes. I forgot some ratios and ingredients, I can't find the recipe so I was wondering if someone could help me out based on ratio and the science of it, if I could somehow figure out what the best way to make a good pound cake based off of what I remember and what other ingredients should be in it. I remember:


1 cup butter

2 cups sugar

6 eggs

1/2 tsp vanilla

1/2 tsp almond extract


and I think it was:

1 cup milk 

4 cups flour



any idea how I can build off of this?