22 Jan

Perfection Pound Cake

Posted by Michelle as Pound Cakes | 38 Comments

When a cake is revered for containing a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour, can you really blame us Dorie groupies for wanting to jump on her version of the recipe? I have to say that, with the exception of homemade bread, I don’t think my kitchen has ever smelled better when something was in the oven. If you have seen the movie “Because I Said So” you may appreciate this… towards the end of the movie, Johnny says to Mandy Moore’s character: “I love that when I breathe you in you smell like cake batter.” In my mind, the smell of this cake baking is exactly what he is talking about. And really, for a baker, what better compliment is there??

Obviously the ingredient list for this cake is quite simple and the most important elements of the recipe lie in making sure that all ingredients are at room temperature, and that the recommended mixing times are followed. It was tempting to cut corners and move on to the next step after everything appeared to be incorporated, but I remained disciplined and I think my pound cake was all the better for it.

The recipe recommends checking the cake after 45 minutes to make sure it isn’t over-browning. When I checked mine it was pale, but I think it started to brown soon after that, so I would recommended covering with foil right at 45 minutes anyway since the browning seems to creep up on you!

Dorie also recommends wrapping the pound cake in saran wrap as soon as it has cooled to room temperature, and letting it sit on the counter overnight. She states that the taste and texture of the cake becomes even better after “ripening”.

MrsPresley at Good Eats ‘n Sweet Treats has joined the Tuesdays With Dorie group (welcome! ), so be sure to head over to her blog to check out her take on the pound cake. And don’t forget, of course, to take a look at Laurie’s and April’s buttery creations.