Yes, but there will be some small differences in the color, taste, and density of the two cakes.
yes
i wouldn't because a pound cake is much more dense than a normal cake.
It is pretty much a plain cake mix that doesn't contain an extra flavor. It is called yellow not plain because there are two types of plain, white and yellow. The difference is that white uses only egg white while yellow uses the yolks. There is also a slight difference in the type of flour used. Also a white cake taste a lot better & is loved more than a yellow cake but both of them are very good. --------------------------------------------------- If you were baking from scratch the yellow colour would come from whole eggs or extra egg yolks, and butter. A white cake would use shortening instead of butter and maybe only egg whites.
A pound cake is a sweet. It is a cake which was originally made using a pound each of the following ingredients; sugar, flour, butter and eggs. The result is a very tender, rich cake that is dense and satisfying. Sweet and delicious!
An angel food pan. Bundt pans are not recommended because the cake will not turn out right.
YesA different answer:Butter is a major ingredient in pound cake and the primary source of flavor. Substituting margarine for butter might produce a cake, but it would be an imitation of a pound cake, just as margarine is an inexpensive imitation of butter.
Use a lemon or yellow cake mix and use orange juice as the liquid in the mix. Also you can add grated orange zest as well.
If you only use the 3 eggs, the cake will probably end up sort of dry and crumbly. Instead, add a little yogurt, extra oil, or water.
A little bit of allspice. About half the amount of nutmeg called for.
because in keeps the wet ingredient together.....
No, there is no need to. The mix has baking powder already in it.
Because the lower layers of a 5-tiered cake must support the weight of the higher layers, a Red Velvet pound cake would be much better than a simple Red Velvet cake. In any tiered or stacked cake, you need to use appropriate rods inside each layer except the very top. Each layer must also rest on a cake circle (a cardboard or plastic disk or plate,) which can be disguised by frosting, coconut or icing decorations.