Fabulous pound cake has a sugary crust, a dense crumb, and a rectangular shape that makes a lovely presentation and a rave-worthy dessert.
Several weeks ago, my friend Leigh Ann brought this pound cake to a dinner party, and everyone raved over it. It is a recipe from her friend, Jac Gothard, who gave us permission to share on the blog. Thanks so much to both ladies for sharing this. It is SO delicious. I served this last night at small group, and folks raved. It is my new favorite pound cake!
Two things make this pound cake a standout. First, this cake has a yummy sugary crust that is SO delicious. It actually tastes like a sugar cookie! The secret to achieving this crust is to “grease and sugar” or “grease and sweeten” the pan. This method is so much better than greasing and flouring. It yields a sweet, crumbly crust without the white markings often left by flour. You simply grease the pan with shortening, butter or cooking spray (my method) and follow with an even coating of sugar.
Second, this cake has a novel rectangular shape that looks great on a platter and that yields perfect slices every time. The long shape gives more surface area for the yummy crust, and the inside bakes up soft and dense. The texture and consistency are perfect~the way many of us envision what we call “old fahsioned pound cake.”
The long, thin rectangular shape of the cake comes from being baked in a 16 x 16 x 4 ” baking pan. I absolutely love the dimensions of this pan! It is perfect for baking bread, pound cake, angel food cake or a double portion of sweet breads. This shape makes it so easy to cut each slice uniformly and perfectly~so much easier than a bundt or tube pan.
Flavorings: Adding three different extracts give this cake incredible flavor. The original recipe calls for vanilla only, but I tweaked it to this version. Using vanilla, coconut and almond together gives wonderful balance and a flavor that piques everyone’s interest. I had three dinner guests ask me what flavoring I used in the cake; they loved it!
Make ahead: I made the pound cake on Friday and served it on Sunday night. I kept it on the counter loosely wrapped in parchment, and it was perfectly moist and delicious two days later. I served the cake with fresh strawberries and whipped cream, which I prepped a few hours before serving. So easy and delicious!!
Savvy cooking tip: Place eggs, butter and milk at room temperature for several hours before making the cake. The age old rule of thumb about “room temp ingredients” for pound cake really is true and makes a world of difference.
If you love pound cake, do give this a try; I think you’ll love it! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!