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5.03.2013

I'm feeling daring

I have finally learned how to use the espresso machine that Brandon chased down on eBay and gave me for Christmas in 2011!  The best part of this development, however, is not the double espresso that I can now enjoy each morning while sitting on the living room floor with June, reading Madeline or singing along (poorly, loudly) to our favorite song, “On the Road Again.” No, no, the best part is that while I make said double espresso, I get to recite aloud for June and Alice, in my best/worst Italian accent, the molto gag-worthy slogan written in loopy script on the side of the machine:

For Music ~ Puccini
For Art ~ Bernini 
For Espresso ~ Pasquini

In other news, do you know what goes nicely with espresso? Cream cheese pound cake. CREAM CHEESE POUND CAKE! (Holy holy holy, finally. Delancey and Essex have been needy lately, heedlessly gobbling up my time. Stupid restaurants. My sincerest apologies.)



Listen: I’m not normally pound cake person.  Not a real pound cake person. I may have gotten riled up about a pistachio pound cake last year, and there was that sweet potato pound cake a few years ago, and I may have put a berry pound cake recipe in my first book, and I may have even found my way around a few Sara Lee frozen pound cakes as a teenager - remember the crust on top? The way it was soft and spongy and eerily uniform in its brownness? I loved that part - but those were all special cases. I don’t get wildly excited about pound cake as a general concept.  I can get behind a nice, plain cake, maybe a busy-day cake, but pound cakes are often too plain, too heavy, too doorstoppy.  Pound cake, in the classic sense, strikes me mostly as a vehicle for transporting strawberries (or other fruits) and whipped cream from a plate into my mouth. I know that, in the eyes of many, there’s all kinds of sacrilege in this paragraph, but I’m feeling daring.

All that said, this pound cake is exceptional. It caught me off guard. I was looking for a way to use up some cream cheese that I had lying around, and I came upon the recipe in the excellent book Southern Cakes, by Nancie McDermott. That’s the same book that gave us the sweet potato pound cake, so it’s not surprising that this cream cheese version is spot-on. But really, it’s a keeper. Lovely is the right word for it. There’s nothing revolutionary about the ingredients - just your basic pound cake building blocks, plus a pack of cream cheese - but it’s unusually moist and even-crumbed, with a top crust that crackles like a wafer. And as you begin to chew, here comes the cream cheese, a gentle tang kicking through the sweetness. I love the way McDermott describes it: she says that the cream cheese makes a “quiet little sensation.” Am I alone in being unable to use the word sensation without thinking of INXS, and then having to listen to this song a few times, feeling mopey about Michael Hutchence’s untimely death 16 years ago? Probably?

Anyway, I baked two loaves and froze one of them, and both Brandon and I noticed that the frozen cake, once thawed, was even better than the fresh one had been. This discovery makes me want to bake a half-dozen of these cakes and stash them away for future occasions that demand sweets on short notice. Like tomorrow’s breakfast.


Cream Cheese Pound Cake
Adapted from Southern Cakes, by Nancie McDermott

This recipe was shared with McDermott by one Suzanne O’Hara of Burlington, North Carolina, and it comes together with remarkable speed and ease. I think I’ll be making it often.

3 cups (420 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine salt
2 sticks (226 g) unsalted butter, at room temperature
One 8-ounce (226 g) package cream cheese, at room temperature
3 cups (600 g) sugar
6 large eggs
1 teaspoon vanilla extract

Preheat the oven to 325°F. Grease and flour a 10-inch tube pan or two 9-by-5-inch loaf pans. (I also lined my pans with parchment, because it makes the cakes so easy to remove.)

In a medium bowl, whisk together the flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese, and beat on medium speed until soft and fluffy. Add the sugar, and continue to beat for about 2 minutes more, stopping once to scrape down the sides. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low, and add the flour mixture in three doses, beating only until the flour is absorbed and scraping down the sides of the bowl as needed. Scrape the batter into the prepared pan or pans.

Bake for about 1 hour and 15 minutes (for a tube pan) or 55 to 60 minutes (for loaf pans), or until the cake is golden brown, pulling away from the sides of the pan, and a cake tester inserted into the center comes out clean. Transfer the cake to a wire rack, and cool completely before loosening the sides with a thin knife and removing the cake from the pan.

90 Comments:

Anonymous Julie said...

I have still not learned how to use the espresso machine w bought in 2011... Our basement is like a coffee maker museum. And I wouldn't consider myself a pound cake person either.. And yet I would totally go for a slice.

Still dreaming if your pizza...

10:26 PM, May 03, 2013  
Blogger Melinda said...

You are not alone in equating sensation with INXS. I must console myself with this pound cake. It sounds lovely indeed.

10:57 PM, May 03, 2013  
Anonymous Sharmila said...

Pound cake. Cream cheese. This is what I read just before I fall asleep. My dreams can be nothing but fabulous now.

10:57 PM, May 03, 2013  
Blogger Mikey F. said...

Well, I DO love pound cakes!!! But I also see what you're saying. A good banana pound cake is great to transport strawberries with cream or yogurt.

Anyway, I will be most definitely trying this recipe!!!

;)

11:01 PM, May 03, 2013  
Blogger nurse 8 said...

We folks with nearly-8-month-old babes are probably the only ones awake in all of the world right now. :) looks delicious; I can't wait to try it during my little one's next nap (hahaha)

Oh, and theINXS thing? Me too.

11:11 PM, May 03, 2013  
Blogger A.S.U. said...

I used to love Sara Lee frozen pound cake! I would eat it frozen, nibbling off the crust first. :-) I ate it again recently, for the first time after about 15 years. Unfortunately it did not even come close to living up to the memory. I look forward to making this cream cheese pound cake though - it sounds delicious!

11:48 PM, May 03, 2013  
Anonymous Elizabeth Mars said...

All of my favorite cakes seem to be variations on the pound cake theme. I'll will definitely be trying this cake - the fact that it freezes well is definitely a bonus.

3:27 AM, May 04, 2013  
Blogger Liza said...

Oh my. I need an offering for a Monday breakfast, and here it is. Thank you! Finding a post from you is like waking up on an early spring day. Lovely. Great song, BTW.

5:15 AM, May 04, 2013  
Anonymous A Plum By Any Other Name said...

I've been waiting for this recipe since you first mentioned it. Not being much of a pound cake eater myself, I do love cake. As a general rule.

And love making Jeni's Splendid Ice Creams (at home), but never quite know what to do with the leftover cream cheese. (I'm up to my ears with pimento cheese sandwiches.)

And to know that this thing freezes? Well, that's just icing.

Thank you,
Emily

5:52 AM, May 04, 2013  
Blogger Nikki said...

I absolutely adore cake. Cake is my absolute most favorite thing after bread and butter beans. I can't imagine my life without any of those things and I've come to find that "leftovers" taste better than fresh. Only a small percentage of things require being eaten while fresh. Pound cake, fortunately, isn't one of them.

6:33 AM, May 04, 2013  
Blogger Zoomie said...

I'm feeling bakey these days, so I'm going to try this one. Maybe even put some berries on top.

7:00 AM, May 04, 2013  
Anonymous Nancie McDermott said...

I was happy when I woke up this morning. I am even happier now. Very very happy. And knowing about the frozen-enhancement thing? Perfect. Thank you thank you thank you.

7:01 AM, May 04, 2013  
Anonymous Paula @ Vintage Kitchen Notes said...

The MH thing happened 16 years ago already?? Wow, I was quite a grown up then, so that means I´m pretty much sixteen times more of an adult and didn´t even realize it.
Cream cheese, mascarpone and creme fraiche make the ultimate pound cake (and coffee cake too) in my book. Btw, your pistachio pound cake is at the top of my list!

7:17 AM, May 04, 2013  
Anonymous Holly @ Cake & Wool said...

Pulling the KitchenAid out of the pantry as we speak. My cream cheese looks to be 1 day away from becoming a petri dish.

8:42 AM, May 04, 2013  
Blogger James Pereira said...

Wow, Molly, that is a gorgeous cake, I wonder if the cream cheese helps give it that ivory color? It looks so classy, perfect for some dark espresso.

One of my coworkers who is the resident cake expert always freezes her cakes, so I gave it a try; it really does work. :)

9:18 AM, May 04, 2013  
Anonymous Marios said...

I feel the same way about pound cake. Just too heavy. That's why I switched to yogurt cake, which is much lighter, just as tasty, and infinitely customizable.

Though I may just have to try this one ;-)

9:19 AM, May 04, 2013  
Anonymous wandering educators said...

i have a gaggia and do not use it as much as i should. note to self: run into kitchen and make one, and then make this cake. my MIL has a famous pound cake - she puts a little coconut extract in hers. it is Delicious.

9:19 AM, May 04, 2013  
Anonymous Carla said...

Try it with Almond extract instead of Vanilla - heavenly!

9:22 AM, May 04, 2013  
Anonymous Babada said...

Just gotta say, I love you!

10:11 AM, May 04, 2013  
Blogger Jennifer Jo said...

Finally! A REAL pound cake (as long as you count the cream cheese as the other half pound of fat). I'm all for it, and considering that cream cheese is the only real cheese we can get at our local grocery here in Guatemala, this just might end up on my baking agenda.

11:03 AM, May 04, 2013  
OpenID girlseeksplace said...

This post is lacking a photo of your sweet June. However, I can get behind this recipe.

11:04 AM, May 04, 2013  
Blogger Rose said...

I agree with girlseeksplace! Such a simple sounding recipe. Isn't kitchen chemistry amazing?

12:13 PM, May 04, 2013  
Blogger Niisei said...

Every time we got in the car to take the kids camping we started the first few miles with that song, also sung loudly and poorly but with gusto. You tickle me pink!

1:52 PM, May 04, 2013  
Anonymous Ashley English said...

I am so on board with all of this-the INXS reference, the untimely demise bit, the pound cake nod, the phony foreign accents. All. Of. It. Mad props, mama.

2:26 PM, May 04, 2013  
Blogger thinking of the days said...

oh yes, this cake sounds wonderful...as do INXS. I love this song too...reminds me of a very special weekend way back when.
Ooh I feel another blog post coming on....

2:37 PM, May 04, 2013  
Blogger Veronica Schmitt said...

sounds amazing! and smells amazing, i have two baking in the oven right now. thanks for always having delicious fool-proof recipes that really don't even need to be tested! if it came from you, i always feel confident that no matter what it will turn out all-right! thanks!

4:21 PM, May 04, 2013  
Blogger Annie said...

Yes to INXS!

8:36 PM, May 04, 2013  
Anonymous Maureen | Orgasmic Chef said...

I've never been a pound cake person either. Like you, it's been plate to hold cream topped with fruit. I must try this pound cake to see if my opinion changes.

11:37 PM, May 04, 2013  
Anonymous Danielle said...

Normally not a pound cake person either - but something about the cream cheese is intriguing (paired your infectious enthusiasm of course!) and now I'm thinking I have found exactly what it is my Sunday is missing. Pound cake. With cream cheese. Thank you!

12:55 AM, May 05, 2013  
Anonymous Victoria said...

Hi, Molly,

I guess I'm a putz, but I use a Nespresso machine. Nothing beautiful is written on the side, but I do get to drink espresso the minute I fall out of bed.

I ordered the book this recipe came from through your link. This pound cake sounds delicious, and I have a Southern friend who is always making Lane Cake and Red Velvet Cake, and they are listed in the index.

6:12 AM, May 05, 2013  
Blogger donna baker said...

My daughter bakes me that every year for my birthday. It is divine.

9:51 AM, May 05, 2013  
Blogger Lucy Chapman said...

Oh this looks incredible, I haven't baked a cake in ages, one for next saturday!

Lucy Loves To Cook

1:22 PM, May 05, 2013  
Anonymous Anonymous said...

Wonderful cake! Made it today in a 10-15 cup bunt pan and it rose right to the top! Tastes amazingly good: kind of lemony, probably from the cream cheese. Very fine crumb, crunchy top crust. This would be great at a summer party--maybe with berries and whipped cream alongside.

1:52 PM, May 05, 2013  
Blogger pyjammy pam said...

Since I was supposed to marry Michael Hutchence, you can say his death saddened me greatly. On the bright side, that cake looks delicious and easy. Yum!

5:43 PM, May 05, 2013  
Blogger Laura said...

Well I absolutely love homemade real butter pound cakes of every variety, and this one sounds very good. I also love a coconut pound cake. Mmmm. As for the word, "sensation", it always reminds me of my English friend Karen and her cockney father, who would say things like, "Karen, could you open the window a sensation?" (imagine a great cockney accent saying that) He was a great guy.

5:57 PM, May 05, 2013  
Anonymous molly said...

i first tasted cream cheese pound cake when my son was 4 months old, and we were in a play group in magnolia, hosted by one southern girl (Sowth Kerr-liiiina), whose daughter was 6 weeks younger than my babe, and whose pound cake was the stuff of dreams.

Said babe is now 12 3/4, and I've been searching ever since. So giving this a go.

I do recall her saying the secret was to slightly underbake the cake. Think I'll try that, also.

Welcome back. You brought cake. No apologies necessary.

7:32 AM, May 06, 2013  
Blogger Kimberly Bright said...

Wow. This sounds amazing. You see, I am a pound cake person, but I rarely eat it due to the word "pound" in the title. I would literally gain that while eating it. Le sigh. But this...this is worth it.

I just starting reading your book which was given to me as a present for my birthday. It's lovely and you are lovely. I look forward to making your mother's fruit pound cake just as soon as I can.

8:30 AM, May 06, 2013  
Blogger Dana said...

Yummy! Totally giving this a whirl!

8:43 AM, May 06, 2013  
Blogger Rocky Mountain Woman said...

yep, this one's going on the to make list...

10:37 AM, May 06, 2013  
OpenID curlygirlpress said...

Thank you! I SOOOO need to do some baking and freezing of good quickbready/poundcakey treats. So much easier when you have a little crawling around than making from scratch each time!

10:48 AM, May 06, 2013  
Blogger good_to_be_home said...

Listening to your song as I read your post. So fun.
Thanks for the recipe, it sounds fantastic. I'm lovin' the lemon pound cake at Starbucks lately.

This one sounds great.

11:06 AM, May 06, 2013  
Anonymous Amy WK said...

Thank goodness for your love of cakes. I always forget I need one until I read about one you've made, here. Which reminds me . . . I should make your French yogurt cake again soon, too.

10:15 PM, May 06, 2013  
Blogger shari said...

yay for southern cakes! hope you and yours are well, molly. xo

3:36 AM, May 07, 2013  
Blogger london bakes said...

I think it's very hard to beat a perfect pound cake. A little slice of an afternoon and all feels right with the world.

4:02 AM, May 07, 2013  
Anonymous Kate said...

I made this cake this morning and it is wonderful...everyone who ate it agreed--one person said "The best poundcake I ever had"
I've loved the Southern Pie book for years--have now ordered the Southern Cake book. Thanks for posting!

11:07 AM, May 07, 2013  
Blogger just mignonne said...

Love how you sorta free associate through your messages. My choo choo would have taken me from New Sensation to One of my Kind. Was it really 16 years ago? Sad. Anyway I still love your book, "A Homemade Life" and I still never cook. I just love collecting recipes and reading about cooking. It just seems so exotic to me. Please keep up the good work (baby, wifery, friend, restaurants, etc.) You are such an inspiration.

2:01 PM, May 07, 2013  
Blogger AuntieAllyn said...

My two loaves are now cooling in their pans, can't wait to try them (probably tomorrow). I must admit that the raw batter was fabulously tasty!!

3:45 PM, May 07, 2013  
Blogger AuntieAllyn said...

My two loaves are now cooling in their pans, and I can't wait to enjoy a slice (probably tomorrow). I must admit that the cake batter was incredibly tasty!!

3:46 PM, May 07, 2013  
Anonymous Denise said...

haha ha! I read this as... "I'm feeling darling" and I wondered if pound cake makes her feel darling maybe it's more healthy than I thought. :) This pound cake looks delicious, can't wait to find out if it makes me feel darling too.

8:47 AM, May 08, 2013  
Blogger Cate said...

Oh, that book. We had seven wedding cakes and all but one recipe (the Lee Bros. red velvet cake) came from that book. It is truly, with apologies to Rose Berenbaum, the cake bible.

1:43 PM, May 08, 2013  
Blogger Christine said...

I love that book! So I will obviously be baking this one as well. And it's no more a sacrilege to use pound cake as a vehicle for jam/strawberries/whip than it is to use regular cake as a base for your ice cream. Stop judging and try it, people!

6:19 PM, May 08, 2013  
Anonymous Jeff @ Cheeseburger said...

This cream cheese pound cake is very delicious. Thanks for sharing the recipe.

7:35 PM, May 08, 2013  
Blogger ChChHY said...

Molly, Beautiful cake! Would you mind sharing where you purchased your loaf pan? It looks longer and slimmer than your typical 9" x 5" loaf pan. Thanks!

8:23 PM, May 08, 2013  
Anonymous therunningwave said...

The love for cake is also alive and well in Scotland! This looks like a really great recipe and whilst pound cakes are not normally part of the British cake making tradition, who could resist! I will be adding this one to my repertoire methinks!
While I am writing I must ask the question - do you have wild garlic growing at this time of the year? We have an abundance and it is the perfect time to forage and produce something delish. If you would like to dip into my blog I have recently posted a recipe for wild garlic pesto. It is just delicious! http://therunningwave.blogspot.co.uk/2013/04/one-year-ago-exactly.html

5:24 AM, May 09, 2013  
Blogger Gemma said...

You may not be a pound cake person but I have made, and loved, the pistachio pound cake, the sweet potato pound cake, and the berry pound cake so I'll trust you on this one too... Before I make this though I need to come up with a birthday cake that I can make on a Thursday and that will still be good on Sunday. Any suggestions?

p.s - I can't tell you how much I would love to come by for an espresso and to sit on that living room floor to read to June xo

8:20 AM, May 09, 2013  
Anonymous ami@naivecookcooks said...

I love pound cakes and I remember gobbling up those Sara Lee pound cakes myself! This recipe sure looks like a keeper!

3:52 PM, May 09, 2013  
Anonymous susanne said...

Is that right 600 gramms of sugar..

8:52 AM, May 11, 2013  
Blogger Molly said...

Susanne, yes, it's right. I know it seems like a lot!

9:14 AM, May 11, 2013  
Anonymous Marie said...

I am a fan of pound cakes and am going to use this delicious one as the base of strawberry shortcake. Thanks for the recipe.

9:28 AM, May 11, 2013  
Anonymous Roxy said...

Although I'm not a big pound cake fan, I have a huge weakness for cream cheese. This recipe has made me a fan of both. Bravo!!

12:59 PM, May 13, 2013  
Blogger SSteve said...

After nine months of displacement my wife and I just moved back into our house after a big addition/remodeling project. We're happy to be back in our kitchen (which we remodeled 13 years ago and still love) so I'm trying new things.

I'm not really a cake person or a baker, really, but something about this recipe made me decide to give it a try. Besides, I have this KitchenAid that I need to use more. I made a half recipe in a single loaf pan. My wife and I both like it. It's moist and satisfyingly dense. Maybe this will start me on the path of more baking, who knows?

3:25 PM, May 13, 2013  
Anonymous Anna said...

Mmm, looks tasty! Changing topics... I would love if you would do a post on what you're feeding your adorable little June these days. I have a 15 month old, and I could use some new ideas!

8:24 PM, May 13, 2013  
Anonymous Ali said...

thank you thank you thank you thank you! This cake was amazing. Paired it with peaches and whipped cream with cream cheese whipped into it! Pound cake usually bores me but this was amazing!

8:48 PM, May 13, 2013  
Anonymous Kate said...

My 2 year old daughter keeps suggesting we add cream cheese to everything we cook, so this is perfect. Maybe I'll use this recipe for the next in my series on cooking with toddlers. My mouth is watering.

4:32 PM, May 14, 2013  
Anonymous Juanita said...

Just made this yesterday, to serve with strawberries and cream. It is a lot of cake but so delicious. I made the loaf pan version and dutifully froze one. Must say it is a winning recipe--urge others to try it! Passed the husband test with flying colors.

6:17 AM, May 15, 2013  
Anonymous brandi said...

I'm the same way about pound cake - I can usually take it or leave it UNLESS it's insanely good. And this one looks perfect!

6:31 AM, May 15, 2013  
Anonymous Melanie said...

I'm sending this recipe to my husband right now.

P.S. He made Chocolate Rads last week. :)

9:09 AM, May 16, 2013  
Anonymous Daryl @ easy italian recipes said...

If you are really feeling daring, I'm going to recommend avocado pound cake. The smooth taste and texture of the avocado just make this dessert dreamy.

7:28 PM, May 16, 2013  
Blogger balderton said...

Tried your custard-filled cornbread from your book. Wow! It's unlike any cornbread I've had with that layer of gooey cream. We had it alongside pork chops. Can't wait until your next book.

10:27 AM, May 17, 2013  
Anonymous Anonymous said...

Made it just last week, was a succes at work! Loved it myself as well. With these amounts I made a bundt cake and a loaf cake! Luckily I have a lot of colleages :)

12:47 AM, May 18, 2013  
Blogger Kelsey said...

This pound cake, an espresso, and time with your baby girl? What a heavenly way to start the day!

6:29 AM, May 18, 2013  
Blogger priscilla said...

I wanted to ask but keep forgetting, does June wear Hanna Anderson? My daughter in law introduced me to her.

Love, love the cream cheese pound cake. Thank you!

8:06 AM, May 18, 2013  
Anonymous Anonymous said...

Made this today. Forgot to add the eggs until the very end (oops). Was still very delicious. Like a Sara Lee pound cake if it was actually tasty. This is a definite keeper.

1:05 PM, May 18, 2013  
Anonymous Jarome said...

After reading your post, I dream of melting a pound cake in my mouth.

5:48 AM, May 20, 2013  
Anonymous Nicole said...

Great recipe. I used this to make french toast with a few days after. Thanks!

9:55 AM, May 20, 2013  
Blogger Courtney said...

Just made this, it is ridiculous. So tasty and not too sweet. It's perfect. Thanks for sharing and for increasing my jeans size by at least one size.

5:36 PM, May 20, 2013  
Blogger Georgie said...

Molly,

I hope your mother has stayed safe throughout these these terrible days in Oklahoma!

3:39 AM, May 21, 2013  
Anonymous June2 said...

Everyone knows pound cake is meant to be thickly sliced toast spread generously with salted butter, lol... As a teen, this was my chosen recipe to make over and over again. Thankfully I was also deeply into team sports or I'd be round as a house.

And I second the wish that all your Oklahoma family are safe!

12:03 AM, May 22, 2013  
Anonymous Katie said...

After seeing this post, I was instantly inspired to make this cake myself. It was delicious has gotten excellent reviews from my friends. I even posted it on my own food blog. I hope you'll check it out! http://katie-stew.com/blog/?p=2060

3:55 PM, May 23, 2013  
Blogger Amanda said...

That cake looks delicious and decadent and oh so moist! I can't wait to try it!

6:09 PM, May 26, 2013  
Blogger nanne said...

pound cakes are a staple in the south, equally at home at a fourth of july celebration, tucked into a welcome to your new home meal, served toasted with a little butter for breakfast, as a heartfelt, homemade gesture for a bereaved family. pound cakes are the southern equivalant of one of the nicer, general sentiment greeting cards. welcome and good for all occasions :).

when my mom used to bake pound cakes, she would warn my brother and me not to run through the kitchen, "the cake might fall." i have always thought of it as the picky, tip toe cake.

p.s. have so enjoyed following you through instagram!

4:11 PM, May 29, 2013  
Blogger Corrie Coates said...

I make a cream cheese pound cake similar to this one that bakes at 300 for 1 hour 45 minutes. I also sugar my pan. I feel like it traps the moisture (that is my non-scientific hypothesis)and is so, so, tasty! (In fact I sell them out of my house for special occasions.) My daughter always said that she didn't like cake until this one came along. Yum.

12:56 PM, May 30, 2013  
Blogger Rosie said...

This sounds wonderful, really wonderful. Most definitely on my 'to make' list for this summer.

www.ciderwithrosiebee.blogspot.com

8:24 AM, June 03, 2013  
Blogger k&a said...

once you freeze one of the cakes, how do you thaw/defrost/serve it?

11:18 AM, June 05, 2013  
Blogger miamoto said...

This looks downright delicious, Molly. How do you freeze this? In slices or as a whole? Seems to me that if you freeze it as a whole, once defrosted it needs to be eaten in a single sitting (as Lucille Bluth espoused about vodka going off once you open the bottle)

4:18 PM, June 08, 2013  
Anonymous Krissy Rose said...

This is exactly what pound cake should always taste like. It was so easy, I just love recipes that I can put together without going to the store first. Thank you for posting this spectacular, moist, perfectly yummy cake, it will have a permanent spot in my baking rotation.

10:33 AM, June 17, 2013  
Anonymous Penny Sadler said...

Pound cake has always been one of my favorites. Thank you for ruining my diet!

3:17 PM, June 28, 2013  
OpenID mauigirlcooks said...

Thanks for this recipe, Molly. It sounds fabulous. It will be delicious with some ripe, red Maui strawberries!

12:30 AM, June 29, 2013  
Blogger Carrie Weidner said...

I found your blog after seeing you in Saveur and realizing that the lovely Pasquini in the photo used to sit in my kitchen until I got married and my hubby wanted to exchange it or a super automatic. Love your food blog and glad you figured out the machine! I'm happy it found a good home, it is way to pretty to sit on a shelf :)

I look forward to seeing what you come up with next!

10:05 AM, July 13, 2013  
Anonymous Lisa said...

Funny - I made this tonight, forgetting entirely that you'd baked it up last year. I'm eating it right now and find it every bit as delicious as you've said, but I had a little trouble with it browning too fast at the edges and undercooking in the middle. We're in this new house of course and I suspect the oven is running a bit hot; anyway, I got online to see if anyone else had had similar trouble. Came across your post. And the most important bit is this: "...stash them away for future occasions that demand sweets on short notice." I think I have one of those coming up in about three weeks, give or take a couple, and I am going to try very hard to stash the second loaf as an immediate post-baby treat. Yes yes?

6:13 PM, January 19, 2014  

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