One good thing, among many, about visiting family and friends is that I have the chance to make a full-sized dessert rather than a mini. This was true for this past weekend when we visited family down south and I made Malgiere’s….
Perfect Pound Cake
With a slight hint of lemon it is a perfect not-as-sweet cake that goes perfectly with a good cup of coffee (or tea).
I had just gone to the store and was absolutely positive I had everything I needed for this goodie until I searched for my lemon extract and found I had none. NONE!! Almond, yes. Orange, yes. Eggnog, yes. but no lemon. I was afraid I would dilute the batter too much with lemon juice so I used 3/4 tsp of lemon oil. It gave just a hint of lemon to the flavor. Next time I will use a full teaspoon. The cake was moist and light. Light because of the unique method of mixing the batter. Malgieri’s aunt, from whom the recipe originated seperated the eggs, beat the whites, folded them back into the batter and then beat the batter again. This resulted than a lighter pound cake than I am used to. Well worth the many bowls it took to put it together!! Thank you, Aunt Rachel!!
Nick’s Perfect Pound Cake is on page 226 of the Modern Baker