Comments on: lighter, airy pound cake

By: Scazza

Scazza — Wed, 09 Dec 2009 01:54:00 +0000

Yea, took about 20-25 minutes longer than directed and the crumb not as fine from the flour to butter issues. Rich cake obviously, could use more cognac & lemon– think I’d prefer something lighter in the future. Thanks anyway!

By: Scazza

Scazza — Wed, 09 Dec 2009 00:43:47 +0000

So it’s in the oven right now. The only thing that was odd was adding the flour to the butter mixture. It created a large crumb and seemed to defeat the purpose of all that sifting. Pretty impossible to mix gently. It’s been in there for 50 minutes and is nowhere near the brown on yours nor as high. Still blonde. Hmm… we’ll see.

By: maryr

maryr — Sat, 19 Sep 2009 04:32:51 +0000

Bittman’s pound cake recipe (I have only just discovered How To Cook Everything for some reason) also separates the eggs. I’m not sure what to think about it… I overcooked mine, which didn’t help when comparing it to a more classic recipe (Martha Stewart Living’s). The traditional was too sweet, but it just seems like pound cake should be deathly simple. If I wanted to separate eggs, I’d make angel food.

By: Debra

Debra — Sun, 30 Aug 2009 20:23:12 +0000

Fabulous recipe!! Even better then the Le Bus poundcake my guest brought, which made all the extra sifting and whisking worthwhile. I made mine with lime and rum, and served with strawberries. Excellent!!

By: Kiran

Kiran — Wed, 26 Aug 2009 23:53:43 +0000

Love this! I am gonna bake this for guest’s arriving next week :) Thanks Deb!

By: jo owens

jo owens — Mon, 17 Aug 2009 22:28:36 +0000

unsalted/salted butter? I searched thru the whole page. Maybe overlooked.

By: Mary Katherine

Mary Katherine — Tue, 11 Aug 2009 14:47:55 +0000

We made this cake to have with homemade strawberry ice cream and couldn’t have been more pleased – DELICIOUS! Thanks, Deb!

By: Ann

Ann — Mon, 10 Aug 2009 15:18:27 +0000

Absolutely terrific. I made this on Friday and while it isn’t one of the quickest recipes of yours I have made, I was rewarded for my efforts. It was an enormous hit with the husband! I paired it with a peach compote. A summer delight, indeed.

By: ClaireM

ClaireM — Mon, 10 Aug 2009 05:20:40 +0000

I agree with Bridget. I tried this on Saturday and had no luck trying to fold the very dry butter-sugar-flour with the beaten egg whites. I gave up and put it back on the mixer and gave it a good betting. The resulting cake was surprisingly light – I was expecting a brick. The cognac and lemon were magic additions!

By: christinaK

christinaK — Sun, 09 Aug 2009 16:10:35 +0000

Hi! I know I’m a bit late but I just wanted to say that I made this cake today and it was a huge , huge success! Great recipe! Thank you so much for sharing it with us.