Buttery and not too sweet, this fine-crumbed cake follows the traditional 1-to-1 pound ratio but uses 12 ounces of each main ingredient for the batter to fit in the common 9- to 10-inch Bundt pan or a ...

Preheat oven to 325 degrees , still or convection ( on low air speed if professional oven ) . Butter the bottom of a ten inch cake pan, place a piece of cut parchment paper in the pan, butter that and ...