Today I made a delicious Southern dessert, Pound Cake from page 218.
I must share something embarrassing with you, dear readers … this was the very first pound cake I’ve ever made! I know, I know, there’s no excuse for this, but in my defense I grew up in the heart of Entenmann’s land (I usually don’t mention specific brands, but Entenmann’s is good enough to give them a plug free of charge). Entenmann’s pound cake is moist and delicious and we used to eat a big piece of it with our coffee every Sunday after dinner at my grandmother’s house when I was growing up. So if I was ever craving pound cake, I just went to the store and picked one up.
Well I’m afraid that I must bid adieu to my good friends at Entenmann’s because — now that I’ve tried Martha’s recipe — those lazy days of store-bought pound cake are behind me! This cake is dense and chewy without being at all dry. It’s just rich and buttery and perfect and also easy to make as long as you make sure that your eggs and butter are at room temperature, because Martha warned that the batter could curdle if they weren’t.
Martha’s recipe gives you several variations that you can try. I did the traditional, but I jazzed it up with some fresh strawberries in homemade strawberry syrup and a whipped cream that I added a little bit of sour cream to so it would have a nice sweet and tart balance. Yum!!! Just look at that picture … don’t you wish you were eating this right now?
