Cookbook talk:Traditional Pound Cake

Page history from wikipedia
Legend: (cur) = difference with current version, (last) = difference with preceding version, M = minor edit


 * (cur) (last) . . 02:51, 29 Jan 2004 . . Gentgeen (Transwikied recipes to wikibooks)
 * (cur) (last) . . 18:12, 22 Dec 2003 . . Noldoaran
 * (cur) (last) . . M 17:08, 6 Dec 2003 . . Seglea (link to recipe)
 * (cur) (last) . . M 17:07, 6 Dec 2003 . . Seglea (linkfix)
 * (cur) (last) . . 17:06, 6 Dec 2003 . . Seglea (added authentic equal-quantities recipe)
 * (cur) (last) . . M 13:20, 6 Dec 2003 . . Jengod (wikify)
 * (cur) (last) . . 09:00, 6 Dec 2003 . . 69.37.18.204 (Sorry if the recipe is a little non-specific, but it is a old handed down recipie, so is likely public domain)

Better recipe
I have found a new and supposedly better recipe for lemon pound cake in an old issue of Cook's magazine, along with a lemon glaze and a lemon-poppyseed variation. The same magazine claims that the classic recipe (shown here) was recieved poorly by tasters, saying that "the texture was described as 'leaden' and the taste resembled 'an underbaked sugar cookie.'" Should it replace the current recipe and be cited? --Whoop whoop pull up (talk) 16:55, 30 December 2010 (UTC)


 * I'll take your silence as a "yes." --Whoop whoop pull up Bitching Betty 16:26, 17 January 2011 (UTC)