Serious Eats: Recipes

Yellow Vanilla Pound Cake

In her cookbook The Taste of Country Cooking, Edna Lewis says there was always pound cake on special summer occasions to eat with whatever berries and fruit were left over from canning and preserving. This cake is dense and delicious, with a crumb that is slightly heavier and pleasantly chewier than my usual recipe (Rose Levy Beranbaum’s, which melts in your mouth). It has a pleasing soft but dark brown crust. “Oh,” I thought when I tasted it, “this is what Sara Lee pound cake is trying to be.” I mixed it by hand with butter right out of the refrigerator, as she directs, and was delighted by the results.

About the author: Robin Bellinger recently escaped a career in book publishing, which was cutting into her cooking time. Now she's a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in Midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.

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