Creaming vs melting and alternate flours
Hi, I’m really curious to try this recipe. I saw that some pound cake recipes and almost all of the French quarte-quarts versions call for melted butter instead of creaming method! What is the difference in texture between the two methods, if it really makes a difference? I’m looking for a fine tight crumb, super moist and dense cake - Additionally if I wanted substitute part of the flour with semolina or cornmeal what would the ratio be, while keeping it super moist? Thanks!