"Cold-Oven Pound Cake"
Color me happy! I'm pretty sure I knocked this recipe out of the park. In all fairness, it was pretty simple, but still! I followed all the directions correctly (except using 2% instead of whole milk) and didn't over-bake it. This cake is probably the best scratch pound cake I've had so far.
This recipe uses cake flour and was baked in my Chicago Metallic Angel Food cake pan. The trick to this recipe is not to pre-heat the oven. While I was getting my ingredients together, I actually made the mistake of turning on the oven right away. Felt pretty weird to have to turn it back off.
Finally, a pound cake recipe that didn't yield some weird puffy, crusty top.
It's been over 24 hours since this cake was made and the house still smells amazing. Nice, tight but tender crumb. And the taste? Pretty darn good. Yup, this one is going in "the binder" (my collection of printed-out internet recipes that I've made successfully).
Your cake looks similar in texture to a madera cake. It looks lovely.
ReplyDeletenice cakes....
ReplyDeletekep it up
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