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Help choose a pound cake recipe, to accompany ice cream.

I'm choosing between these two, both from Smitten Kitchen, because I trust her recipes, but other pound cake recipes welcome (I own the Cake Bible and could see using one of her recipes). I prefer a recipe for a 10-inch tube pan so I don't have to adjust quantities or cooking times.

Cream cheese pound cake (I'm skipping the coulis and going with strawberry ice cream instead)
http://smittenkitchen.com/2009/03/cre...

Lighter, airy pound cake (a James Beard version
)http://smittenkitchen.com/2009/08/lig...

If anyone has made either of these cakes, I'd love a report.

Thanks!

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  1. my go-to is the moosewood version, which is very buttery and fairly dense. classic to me.

    1. This cold oven cake - Elvis Presley's Favorite Pound Cake - has never failed me.

      http://www.greenbeansnmore.com/bestmo...

      6 Replies
      1. re: Axalady

        Thanks for the replies, hotoy and Axalady. FYI I wound up making the cream cheese pound cake from Smitten Kitchen, linked in my original post, and it was absolutely fabulous. Very moist, with an incredibly tender, melt-in-your-mouth crumb, but it still had the density you want in a pound cake. Excellent flavor and excellent "crust".

        1. re: bella_sarda

          Thanks for posting that recipe - it looks amazing. How have the leftovers fared? I am looking for ideas that will last a few days at room temp without drying out and this will definitely be a contender if the leftovers keep.

          1. re: biondanonima

            Well, we had a big party and ate almost all of the cake the day it was baked. I ate the final slice for breakfast the next morning, after holding at room temp over night. It was no less moist and delicious than the night before. I grilled it briefly in a pan with a little butter to brown the sides, and served with sauteed bananas and greek yogurt. Best breakfast I've had in a while. It didn't need this treatment, however, as I snuck a bite before putting it in the pan. Really an outstanding cake and I imagine it would keep well for a few days.

            1. re: bella_sarda

              Thanks for the info - I look forward to trying it soon!

              1. re: biondanonima

                FYI I recommend using high quality butter. I used Plugra', but any Grade AA butter from the US (such as Cabot) or good European butter will work. Probably would not recommend a cultured butter, however, since it has a strong flavor that not everyone will like in a sweet dish.

          2. re: bella_sarda

            I love that cake. and it keeps beautifully. Also freezes well.

        2. Cook's Illustrated's Cold Oven Pound Cake recipe is great if you like a lot of crust. Personally, I like Sweet Potato Pound Cake. Not sure where I got the recipe.

          1. Almond pound cake made with almond paste is so good with strawberries...Family Circle Magazine.

            2 Replies
            1. re: Tripper

              There's a good pound cake recipe on the can of Solo almond filling. Lots of butter, and it keeps well in the refrigerator for weeks.

              1. re: Tripper

                Speaking of almond pound cake made with almond paste, this Crystal Almond Pound Cake from Flo Braker is simply stupendous. The citrus glaze really sets it off. I love this cake so much, I can never bring myself to try another pound cake recipe. I should probably get over it--but I doubt that I will.

                http://lldesserts.com/2010/02/12/crys...

                ETA: Just noticed that this recipe is the original of the one fmogul referred to as a Bittman recipe below. Before it was Bittman, before it was Grandaisy, it was Flo Braker's--and her original recipe is quite different from the Bittman adaptation of the Grandaisy adaptation. Try the original. It's really outstanding.

              2. Go ahead and slap me.

                But if I want pound cake with my ice cream, I toast up a thick slice of Sara Lee Pound Cake.

                1 Reply