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pound cake report

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Over the last year or so, I've been trying to get a pound cake recipe I really liked. I tried one from the Best Recipe, and while it was good, it didn't rock my world. Then I tried one from a Payard cookbook. Again, liked it but didn't love it. I finally got around to trying Becca Porter's recipe (linked below), and I think she's on to something...

http://www.chowhound.com/topics/show/...

The flavor is spot on, and I like the toothiness of it (yeah, I know, toothiness doesn't sound like what you want in a cake, but somehow, that was what I was after). I didn't want to make two, so I split the recipe and made one 9X5 cake. I used 3 eggs instead of 2.5. Oh, and I didn't have any cream so used whole milk. I didn't feel as though the lack of cream was a significant impediment to the cake's yumminess. I imagine cream would have made it more tender.

I definitely will be sampling it again later today to see if continues to taste as good as it did this morning with a cup of coffee, but I'm thinking I've found what I'm after. (That said, I'll admit, I still want to try the classic pound cake that others (Das Ubergeek?) have made and liked so much.

)

Thanks, Becca, and sorry it took me so long to try your recipe!

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  1. I just really love Becca's recipe & will use no other. It is the perfect poundcake.