Rose Water Pound Cake
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Appears in Cook's Illustrated May/June 1994
After trying 31 pound cakes, we found that the perfect version varies the "pound-of-each" formula and relies on an unusual mixing method.
WHY THIS RECIPE WORKS
For a pound cake recipe that was moist and soft on the one hand but also dense, light, and rich on the other, we discovered a secret: lightly beating the eggs in a bowl and then adding them by the tablespoon to the creamed butter and sugar....
