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Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: A pound cake that goes rogue in all the right places.
Who isn’t a fan of pound cake? It is unapologetic in its density, and expects that you will consider it a meal. Ostensibly named because of its traditional proportions of one pound each of flour, butter, eggs, and sugar, this cake is often at its best when it deviates from that standard, as is the case with Edna Lewis’ super delicious pound cake, which I have made tons of times.
On that note, check out Cold Oven Pound Cake.
This cake also uses the interesting and effective technique of adjusting the oven temperature while the cake is in the oven, rather than preheating. I love the beating of egg whites, which gives it a lift. It also uses 2 percent milk, another unusual call. I recommend you hand mix this batter after creaming the butter.
Makes 1 cake
5 eggs, separated
2 sticks salted butter
1/2 cup solid shortening
3 cups sugar
1 teaspoon vanilla extract
1 cup milk, 2% or less (do not use whole)
3 cups all-purpose flour
Photo by James Ransom