This is a recipe for a classic pound cake, using its namesake 1:1:1:1 ratio. Its flavor comes from the abundance of butter and real vanilla bean. This recipe makes a lot of batter, so you'll be able to make two loaves, or perhaps, 1 loaf and 1 bundt cake. Use one now, and wrap the other one tightly with plastic wrap and freeze for later use. More
My mom's brown sugar pound cake has a big fan base, myself included. I don't have a huge sweet tooth, and while I'll do a sliver of pecan pie or German chocolate cake, it's trusty old brown sugar pound cake that dominates my dessert plate at Thanksgiving. More
The 'secret ingredient' makes this spice cake distinctive and softly aromatic, but may be difficult for guests to place when they try it. More
I love anything that involves cornmeal—corn bread, corn muffins, corn fritters, and especially polenta. Fried, grilled, or served creamy, it doesn't even matter what it's served with; if it's on the menu I will order it. There is something so... More
Lucky for us, Nicole Rees, author of the appliance-free pastry manual, Baking Unplugged, has carefully tweaked the formula to yield a moister, fluffier cake. More
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,... More
This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on pound cake. —Ed Levine... More
I know I'm going to get hammered by the nutrition police for advocating eating pound cake for brunch, but really, when you think about it, what's the difference between eating pound cake and eating pancakes or French toast or cereal?... More
