Nan (SC): your FABULOUS pound cake & ->

We loved the first pound cake so much that we decided to make some more yesterday!!! (Talking about greedy!) Your pound cake is so SMOOTH in texture and MOIST throughout! And best of all is it holds the shape really well. We just couldn't resist the temptation to have some more!!!
Oh, I forgot to tell you (in the previous post) that I actually cut down the sugar to 2 cup because we don't want to have too much sugar.
I made some more experiment this time. (Hope you don't mind!!!) I made 2 batches, both baked in a large loaf pan. (1/2 amount of all ingredients for each loaf.) The first one was made with non-fat yogurt (instead of the sour light cream coz there is no non-fat sour cream in my local supermarkets) and zest of one non-waxed orange (from my neighbor). (You'd probably guess that we just love orange cakes!!!) It was SOOOOOOOOOOO delicious!!! The second one was with cup of regular light cream, soured with T. of lemon juice, standing for 1 hour before using. (I did this because there is no sour cream in Chris' hometown in Malaysia and I will like to find an alternative for his mother! His father is also a big fan of this cake but he has cholesterol problem so ) The one with the regular light cream was added with zest of one non-waxed lemon ^__^ It was also SOOOOOOOOOOOOO good! With this lemon pound cake, instead of the vanilla caster sugar, (I normally place a vanilla bean inside my sugar jar.) I use powder sugar for an even finer texture. It wasn't bad at all! I found that your 47-year-old-pound-cake recipe is EXCELLENT and so easy to play with different ingredients according to taste!!! One thing I would really like to try is making it into a good chocolate pound cake! Is it possible? Do you have any idea for me? I think it's not so easy to adjust the cocoa powder combined with the flour if I were to make one? Also, is it possible to use margarine for butter since some of my friends can't have butter in their diet

Anyway, we decide to keep this recipe and this recipe ONLY for pound cake as it's so tasty and easy to make! I'd call it a "Perfect Pound Cake" anytime!!!

Thanks again for boosting my confident in baking. If you need some Asian recipes, please do ask me. I will see if I could help!

Guess what? My neighbor also asked me to bake your "original pound cake" for her guests on Wednesday! She just can't stop talking about this lovely cake after I let her tried! (She is a 58-year-old widow with an 18-year-old daughter of mental and physical disabilities at home so as a neighbor, I usually help her out whenever I can )