Ina, you done me wrong. Your "perfect pound cake" wasn't.

M

marilynfl

Moderator
While reading Ina Garten's latest Barefoot Contessa Foolproof: Recipes You Can Trust, I saw a full-size photo of a beautiful pound cake with the perfect thin crust on all surfaces. So beautiful that I took the book over the Larry and pointed this out like it was the Holy Grail of Cakes.

Spurred by this vision of perfection, I tried to duplicate this recipe last night, carefully following the non-traditional steps she mandates: start with a cold oven; beat the thrice-sifted cake flour for 3 minutes after it has been added to the rest of the batter.

I chose to bake the batter in two bread pans which is an option she offers, so I didn't invalidate the method by doing this. It took 67 minutes (not 50-55) to probe-test crumbs rather than wet batter. The crust looked beautiful, but then I noticed it start to crack. And crack. And THEN I noticed that there was a gap between the perfect baked cake and the perfect baked crust.

Perfect Pound Cake? I think not.

And it wasn't a tiny gap. This was a honkin' 1/2" gap which couldn't be pressed back down because it had baked into a thin crispy cookie layer that shattered when moved. The crust had totally separated from the cake base by forming a self-supporting shell over the loaf--much like the enchanted protective shield over Hogwarts or volcanic magna which cools into a dangerously thin sheet over molten lava that can sear your flesh off.

Yep...just like that. Only with sugar and fat.

Who can you trust when "recipes you can trust" can't be trusted? I brought the "perfect pound cake" into work, but it is a sad, anemic-looking thing. Mainly because the "golden brown crust" that makes a cake a cake is sitting in my garbage can.

Click on the link to see Ina's recipe at Williams Sonoma and the exact photo that seduced me into wasting a cup of heavy cream, 6 eggs, a cup of butter, 2.5 cups of sugar and 3 cups of Swan cake flour. Oh, and a vanilla bean. Please note there is NOT a half-inch separation of crust:cake in this photo.

Liar. Liar. Pants on fire.

http://www.williams-sonoma.com/recipe/perfect-pound-cake.html

 
I have no idea who Yotam is, but the name spelled backwards is "Ma Toy" I hope they can all help w

the preserved lemons.
; )

 
Cold-oven Pound Cake from CI--almost the same with 1/2 tsp baking powder and not as much mixing...

Cold-oven Pound Cake


Recipe By: Cook's Illustrated
Serving Size: 12

Ingredients:

3 cups cake flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
20 tablespoons (2 1/2 sticks) unsalted butter, softened
2 1/2 cups sugar
6 large eggs

Directions:

1. Adjust oven rack to lower-middle position. Grease and flour 16-cup tube pan. Combine flour, baking powder, and salt in bowl. Whisk milk and vanilla in measuring cup.

2. With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes. Beat in eggs, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture. Mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.

3. Pour batter into prepared pan and smooth top. Place cake in cold oven. Adjust oven temperature to 325 degrees and bake, without opening oven door, until cake is golden brown and toothpick inserted in center comes out clean, 65 to 80 minutes.

4. Cool cake in pan for 15 minutes, then turn out onto rack. Cool completely, about 2 hours. Serve. (Cooled cake can be stored in airtight container at room temperature for up to 2 days.)

Notes:

You'll need a 16-cup tube pan or angel food cake pan for this recipe; if not using a nonstick pan, make sure to thoroughly grease a traditional pan. In step 2, don’t worry if the batter looks slightly separated.

 
Personally, I would have eaten the crust, not thrown it away!

Still, I understand your frustration.

 
I can vouch for the Classic Pound Cake by CI - Jan/Feb '07 issue

WOW - this is an amazing pound cake!

 
and Ina's Lemon Cake (which is really a pound cake) is fabulous --

It's from her 2001 Barefoot Contessa Parties

 
REC: Ina's Lemon Cake...

Lemon Cake


Recipe By: Ina Garten
Yield: Makes two 8-inch loaves

Ingredients:

1/2 lb. unsalted butter at room temperature
2 1/2 cups granulated sugar
4 extra-large eggs at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon juice

Directions:

1. Preheat the oven to 350 degrees. Grease two 8 1/2 x 4 1/4 x 2 1/2-inch loaf pans.

2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.

3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.

5. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

6. For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.

 
Gay, have you tried Gina DePalma's REC: Ricotta Pound Cake...

Ricotta Pound Cake


Recipe By: Gina DePalma
Serving Size: 10
Yield: Makes one 9-inch cake.

Ingredients:

1 ½ cups cake flour
2 ½ teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 ½ sticks/6 ounces) unsalted butter, softened
1 ½ cups fresh whole-milk ricotta*
1 ½ cups granulated sugar
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
Zest from 2 lemons or limes

Directions:

1. Preheat the oven to 350 degrees F and position a rack in the center.

2. Grease a 9-inch loaf pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.

3. In a medium bowl, sift together the cake flour, baking powder, and salt and set aside.

4. In an electric mixer fitted with the paddle attachment, cream together the butter, ricotta, and sugar on medium speed until smooth and light, about 2 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the extracts & zest.

5. On low speed, beat in the dry ingredients to combine them, scrape down the sides of the bowl, and beat the batter for 30 seconds on medium speed.

6. Pour the batter into the prepared pan and use a spatula to smooth the top. Give the pan a few gentle whacks on the counter to remove any air pockets. Bake the cake for 30 minutes, then turn the pan 180 degrees to ensure even browning. Continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a cake inserted in the center of the cake comes out clean, about 30-45 minutes more, depending on your oven & ricotta moisture.

7. Allow the cake to cool in the pan on a wire rack for 15 minutes, then carefully invert on the rack to cool completely. The flavor is best on the next day. Any leftover cake may be wrapped in plastic and kept at room temperature for up to 3 days.

Notes:

Please use a dry ricotta. Locally, I use Precious brand ricotta with excellent results. If your ricotta is not dry, strain it through a cheese cloth for 1 hour.

 
Yes, Charlie and Love it, however, I want to make something different for the

quests I am making it for, have given them the Ricotta Pound Cake before.

 
Here's the CI REC: Classic Pound Cake...

Classic Pound Cake


Recipe By:

Ingredients:

16 tablespoons unsalted butter, cold, plus extra for pans
3 large eggs
3 large egg yolks
2 teaspoons vanilla extract
1 3/4 cups cake flour, (7 ounces) plus extra for pans
1/2 teaspoon table salt
1 1/4 cups sugar, (8 3/4 ounces)

Directions:

1. Cut butter into 1-tablespoon pieces and place in bowl of standing mixer; let stand at room temperature 20 to 30 minutes to soften slightly (butter should reach no more than 60 degrees). Using dinner fork, beat eggs, egg yolks, and vanilla in liquid measuring cup until combined. Let egg mixture stand at room temperature until ready to use.

2. Adjust oven rack to middle position and heat oven to 325 degrees. Generously butter 9 by 5-inch loaf pan; dust pan liberally with flour and knock out excess.

3. In standing mixer fitted with flat beater, beat butter and salt at medium-high speed until shiny, smooth, and creamy, 2 to 3 minutes, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to medium; with mixer running, gradually pour in sugar (this should take about 60 seconds). Once all sugar is added, increase speed to medium-high and beat until mixture is fluffy and almost white in color, 5 to 8 minutes, scraping bottom and sides of bowl once. With mixer running at medium speed, gradually add egg mixture in slow, steady stream; this should take 60 to 90 seconds. Scrape bottom and sides of bowl; beat mixture at medium-high speed until light and fluffy, 3 to 4 minutes (mixture may look slightly broken). Remove bowl from mixer; scrape bottom and sides.

4. In 3 additions, sift flour over butter/egg mixture; after each addition, fold gently with rubber spatula until combined. Scrape along bottom of bowl to ensure that batter is homogenous.

5. Source: "Cook's Illustrated, January 2007" Yield: "1 9 by 5-inch loaf"

Notes:

NOTES : As directed in the recipe, the butter and eggs should be the first ingredients prepared so they have a chance to stand at room temperature and lose their chill while the oven heats, the loaf pan is greased and floured, and the other ingredients are measured. Leftover cake will keep reasonably well for up to 3 days if wrapped tightly in plastic wrap and stored at room temperature.

 
I have a couple for your perusal---REC: Cream Cheese Pound Cake with Citrus Glaze...

Cream Cheese Pound Cake with Citrus Glaze


Recipe By: Bon Appetit
Serving Size: 8

Cake:
Nonstick vegetable oil spray
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoons baking soda
1 1/2 cups sugar, divided
2 teaspoons finely grated orange zest
1 teaspoon finely grated lemon zest
1/2 teaspoon finely grated lime zest
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup cream cheese (5 ounces), room temperature
3 large eggs
1 teaspoon vanilla extract
1/4 cup fresh lemon juice
Glaze:
1 1/4 cups powdered sugar
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated orange zest
1/4 teaspoon finely grated lime zest
2 tablespoons fresh orange juice
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
Special Equipment:
A 9x4x3-inch loaf pan

Directions:

1. Cake: Preheat oven to 350°. Coat loaf pan generously with nonstick spray; line bottom and long sides with parchment paper, leaving about 1 1/2-inch overhang. Coat paper with nonstick spray.

2. Sift flour, baking powder, salt, and baking soda into a medium bowl; set aside. Combine 1 1/4 cups sugar and all zest in another medium bowl; set aside.

3. Using an electric mixer, beat butter and cream cheese in a large bowl until blended and smooth, about 2 minutes. Gradually beat in sugar mixture; beat on high speed until very light and fluffy, 3–4 minutes. Reduce speed to low; add eggs one at a time, beating to blend between additions and scraping down sides of bowl as needed. Beat in vanilla. (Make sure mixture is completely incorporated so flour won't clump when added.) With mixer on low speed, gradually add dry ingredients; mix just to blend (do not overmix or cake will become tough). Scrape batter into prepared pan; smooth top.

4. Bake cake until top is golden brown and springs back when gently pressed with your fingertips and a tester inserted into the center comes out clean, 60–70 minutes. Transfer to a wire rack and let cake cool in pan for 30 minutes.

5. Meanwhile, stir lemon juice and 1/4 cup sugar in a small saucepan over medium heat until sugar is dissolved for lemon syrup.

6. Using parchment-paper overhang as an aid, remove cake from pan; peel off and discard paper. Place cake top side up on a wire rack set inside a rimmed baking sheet. Using a skewer, pierce top of cake all over, inserting skewer about halfway through cake (this helps the lemon syrup to soak in).

7. Using a pastry brush, baste with lemon syrup. Use all of syrup plus any that may have dripped onto baking sheet. Let cake cool completely.

8. Glaze: Whisk all ingredients in a medium bowl; strain, if desired. Pour over cake. Scoop up any glaze that may have dripped into sheet and spread over top and sides of cake. Let cake stand at room tempera-ture until icing is set, about 30 minutes. DO AHEAD: Cake can be made 1 day ahead. Cover and let stand at room temperature.

9. Cut cake into 1/2-inch-thick slices.

 
REC: New Orleans Praline Pound Cake--Malgieri...

New Orleans Praline Pound Cake


Recipe By: Nick Malgieri (BAKE! pages 138-139)
Yield: Makes one 9 x 5 x 5-inch cake, about 16 slices

Ingredients:

2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
16 tablespoons (2 sticks/8 ounces) unsalted butter, very soft
5 large eggs at room temperature
2 tablespoons dark rum or Bourbon
2 teaspoons vanilla extract
2 teaspoons finely grated lemon zest, optional
1 cup pecan pieces, coarsely chopped and tossed with a tablespoon of flour
One 9 x 5 x 3-inch (7-cup) loaf pan, buttered and the bottom lined with a rectangle of parchment or buttered wax paper

Directions:

1. Set a rack in the middle level of the oven and preheat to 325˚F.

2. Combine the flour, sugars, baking powder and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on lowest speed for 30 seconds.

3. Stop the mixer, add the butter, and continue mixing on lowest speed until the butter is absorbed and no visible pieces of butter remain. Stop the mixer and use a rubber spatula to scrape down the bowl and beater.

4. In a small bowl, whisk the eggs with the vanilla, rum, and lemon zest, if using.

5. Start the mixer on lowest speed and add about one third of the egg mixture to the bowl. Beat for 1 minute on medium speed; stop and scrape the bowl and beater.

6. Repeat step 5.

7. Repeat step 5 again.

8. Beat the batter for 2 minutes continuously on medium speed.

9. Use a rubber spatula to fold in the pecans.

10. Scrape the batter into the prepared pan and smooth the top.

11. Bake the cake until it is well risen and deep golden and the point of a paring knife inserted in the center of the cake emerges clean, about 60 minutes.

12. Cool the cake on a rack for 10 minutes, then unmold and cool completely right side up.

13. Serve slices of the cake with coffee or tea, or use a slice of pound cake as the base for a simple dessert, topping it with some whipped cream and lightly sweetened berries or soft fruit.

 
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