Over the last year or so, I've been trying to get a pound cake recipe I really liked. I tried one from the Best Recipe, and while it was good, it didn't rock my world. Then I tried one from a Payard cookbook. Again, liked it but didn't love it. I finally got around to trying Becca Porter's recipe (linked below), and I think she's on to something...
The flavor is spot on, and I like the toothiness of it (yeah, I know, toothiness doesn't sound like what you want in a cake, but somehow, that was what I was after). I didn't want to make two, so I split the recipe and made one 9X5 cake. I used 3 eggs instead of 2.5. Oh, and I didn't have any cream so used whole milk. I didn't feel as though the lack of cream was a significant impediment to the cake's yumminess. I imagine cream would have made it more tender.
I definitely will be sampling it again later today to see if continues to taste as good as it did this morning with a cup of coffee, but I'm thinking I've found what I'm after. (That said, I'll admit, I still want to try the classic pound cake that others (Das Ubergeek?) have made and liked so much.)
Thanks, Becca, and sorry it took me so long to try your recipe!
Updated 4 months ago | 13
Updated 5 months ago | 10
Updated 3 months ago | 106
Updated 3 months ago | 59
Updated 13 days ago | 25