Advertisement
2
cakes, 8 × 4 inches eachEasy
By Bo Friberg
Published 1989
As is true of many things that are very simple and comprise only a few components, if not prepared correctly, the desired outcome of this classic pound cake will be lost. Properly made pound cakes walk a fine line between rich and moist but not too heavy or compact.
This cake is wonderful with crème fraîche and fresh fruit; the acidity of both offsets the rich, sweet cake nicely. Slices of vanilla-butter pound cake are also very good toasted. Watch closely, however, as they brown qu