Perfect Pound Cake
Cookbook author Ina Garten considers herself a pound cake aficionado. She loves the simplicity of it: flour, sugar, butter, eggs and vanilla. This recipe takes a bit of extra time to make because of the sifting, but it really does make the texture more delicate. Serve the cake with tea in the afternoon or for dessert with some fresh berries and a dollop of creme fraiche.
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Customer Reviews for Perfect Pound Cake
Review 1 for Perfect Pound Cake
MarilynFL
,Orlando
,FL
April 20, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
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This "perfect pound cake" wasn't.
April 20, 2013
I baked in two bread pans which took 67 minutes (not 50-55) to test-probe crumbs rather than wet batter. The crust looked beautiful, but then it start to crack. And then I noticed a gap between the perfect baked cake and the perfect baked crust. And it wasn't a tiny gap. This was a 1/2" gap which couldn't be pressed down because it had baked into a thin crispy cookie layer that shattered when moved. The crust had formed a self-supporting shell over the loaf--like the enchanted protective shield over Hogwarts or volcanic magna which cools into a dangerously thin sheet over molten lava capable of searing flesh off. Yep...just like that. Except with sugar and fat.
Who can you trust when "recipes you can trust" can't be trusted? I brought the "perfect pound cake" into work, but it is a sad, anemic-looking thing. Mainly because the "golden brown crust" that makes a cake a cake is sitting in my garbage can. Perfect Pound Cake? I think not.
Cons: Appearance
