I can count the number of times I’ve had pound cake on one finger. It was almost 10 years ago when my southern belle of a roommate baked up her Grannie’s famous pound cake. I remember it being incredibly moist, with a rich buttery-cream flavor that reminded me of a dense butter shortbread cookie. That first bite was heaven but I also recall becoming very bored with it after that first bite. It’s not a very exciting sort of dessert. In fact, it’s pretty damn plain, even at its best, in my opinion. It really does need to be dressed up with a glaze or some berry compote.
The MSBH recipe for Classic Pound deviates from the “a pound of everything” proportions of traditional pound cake. The recipe claims this is all well and good, but I have my doubts after baking and tasting this pound cake. It had nothing of the initial charm my roommate’s pound cake had and seemed to bring out the worst in each of the main ingredients: it was greasy, far too sweet, and tasted like cooked eggs.
My loaf required an additional 45 minutes of baking beyond what the recipe advised and it was still a little underbaked in the middle.
There are a few more variations of the pound cake in MSBH that I’ll tackle sometime in the future – just not any time soon!