Monday, March 24, 2008

Pound cake is anytime!

Hope everyone had a great Easter weekend. I know this is late but I am going to do it anyway. Mainly because I love pound cake and all that you can do with it.
Before I get into the recipes I want to share with you some ideas about making a pound cake. This came off of which I seem to be going to quite often lately.
Here is a list of things to do when making a pound cake.
1. Use only a standing electric mixer.
2. All ingredients must be a room temperature.
3. Use only US Grade AA butter.
4. No substitutions--no margarine, no skim milk and use regular flour.
5. Prep ingredients in advance. Sift flour, bp and salt at least 3 times. Measure the sugar in another bowl.
6. Blend flavoring into the milk in a glass.
7. Keep eggs next to mixer for easier access.
8. Cream butter and sugar at med-low speed. Take care not to overbeat.
9. Be certain pan is of a light color inside.
10. Never bake a pound cake longer than 1 1/4 hours @ 325ยบ.
11. Let cake cool for at least 30 minutes in the pan.
12. Never store cake in the refrig. It will keep for a week.
This is my favorite recipe--Yellow Vanilla Pound Cake. The secrets of a successful pound cake, by renowned Southern cook Edna Lewis
Here is a list of other type pound cakes.
Lemon Loaf Pound Cake
Sour Cream Pound Cake
Certainly one of these should touch your fancy. Strawberries are in right now, so go for fresh strawberries on top of pound cake for dessert.

1 comment:

Bailey said...

Hello -
I am a filmmaker in Atlanta. I read your latest blog with the mention of Edna Lewis and her pound cake recipe.

I just wanted to let you know I produced a 21 minute documentary about Miss Edna Lewis and its viewable in its entirety on Internet at a Gourmet Magazine website:

and at a Georgia Public Broadcasting website:

My documentary is called Fried Chicken and Sweet Potato Pie.

My website, has more information about the film and the story of Miss Lewis.

Bailey Barash