OREO Pound Cake - Recipes

OREO Pound Cake



This post is sponsored by my friends at International Delight, but the opinions expressed are all my own… just as always.    

I’ve always loved a good pound cake.  From sour cream to cream cheese to lemon to caramel, I love them all.  There’s just something about the simplicity of a perfectly executed cake, but it’s an art.  There are so many variables that can affect the end product.

One of my favorite recipes is from one of my favorite people –  the sweetest lady named Linda Studdard.  She was one of my teachers and was one of those people that unknowingly had a profound effect on my development and life in general.

In the early 90s, she introduced us to her recipe for a Cold Oven Pound Cake.  If I remember correctly, dad had worked on her car and when she came to pick it up, she brought us a cake.  It makes sense, because dad was always doing odd jobs on the evening and weekends to make ends meet and was good about helping folks out. I can still see her walking up the hill in front of the house with that aluminum-foil-wrapped cake.  It was perfect.  Dense and moist, but somehow still light and fluffy with the perfect flavor.
But let’s be real, the crust on the pound cake is really the star.  That crunchy exterior is just my favorite.  If I don’t watch myself, I’ll end up picking one whole side of the top crust off.  But I supposed the best part about that is once you turn the cake over on a platter, no one will know abo...
Fuente de la noticia: southernbite
URL de la Fuente: http://southernbite.com/

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