Well, I was once again faced with a night where I needed some comfort in baking. Continuing on my quest for a good, dense pound cake, I decided to take curiousbaker's advice and try a Payard recipe that is unusual in that it uses heavy cream and the butter is melted and added at the end. (For more details, please see url below!).
I made some mods (of course):
1. Didn't want a lemon-flavored pound cake, so left out the lemon zest.
2. Thought cake would be bland without any flavoring, so added splash of vanilla.
[off the top of my head, those are all the mods I remember]
1. It's a good size recipe for me, because it works perfectly with my size loaf pan (slightly smaller than 9x5, much to my chagrin!).
2. Good flavor.
3. Something missing about crust, but can't put my finger on it.
4. Nice crumb.
5. Still not dense enough for me.
1. Possibly use same recipe but delete the baking powder (I considered it last night, but decided I ought to give the recipe a go as it was written). I don't think the recipe needs that extra bit of leavening.
2. Try different recipe.
The contenders right now are: Becca Porter linked to one that she says is the result of multiple tries at pound cake; RLB [whose tone bugs me, but she's got *some* good recipes] supposedly has a good one in the Cake Koran; and, there's always the classic recipe for pound cake. I've turned my nose up at that in the past because I've read in multiple sources it makes a cake that is too dense. Perhaps that's what I'm really after?
Regardless, if I go with a new recipe, I may rework it so I can cook it in my loaf pan (maybe I should assume the eggs are 100% since they're difficult to divide and go from there?--not sure).