In the American South, pound cake recipes are highly valued and closely guarded. Everyone has their own favorite version, and some are hesitant to share their secrets. Despite its basic ingredients of flour, butter, sugar, and eggs, pound cake can be interpreted in various ways, such as adding cream cheese, bourbon, cocoa powder, or a ribbon of strawberry filling. Ina Garten, although not a Southerner, is known for her baking skills, with her Perfect Pound Cake resembling a bakery-quality treat. However, upon closer inspection, Ina adds her signature touches, like using both vanilla extract and vanilla bean seeds. While her recipes yield excellent results, can her pound cake meet the standards of Southern Living editors?
In her cookbook “Barefoot Contessa Foolproof: Recipes You Can Trust,” Ina describes herself as a pound cake aficionado and emphasizes the simplicity of the classic recipe. She recommends serving the cake with tea in the afternoon or as a dessert with fresh berries and creme fraîche.
At Southern Living, we have experimented with various pound cake variations but are putting our Million Dollar Pound Cake to the test against Ina’s recipe. Our rich and buttery cake, flavored with almond and vanilla extracts, has been a reader favorite for years. Baked to perfection, it boasts a tender, moist crumb, a golden crust, and a sweet almond-vanilla flavor profile.
In Ina’s pound cake recipe, she includes typical ingredients but adds elegant touches like demerara sugar for a crackly crust, vanilla seeds, fresh orange zest, and heavy cream. Additionally, she insists on sifting cake flour three times, highlighting her attention to detail and dedication to quality.
Southern Living tasters sampled both pound cakes and shared their thoughts on Ina’s refined recipe.
The consensus regarding this recipe was generally positive, with one overarching suggestion from the participants: “I haven’t had pound cake in a long time, so I can’t compare it, but I find this one to be quite dense. I appreciate its balanced sweetness and butteriness, with a pleasant hint of citrus. It would pair perfectly with a strawberry compote or something that complements its absorbent qualities.”
Upon first handling the cake, one individual expressed initial concern, thinking, “Oh no, it’s really firm. It will be dry.” However, to their surprise, the cake proved to be moist and flavorful. This reviewer deemed it ideal for grilling and serving with warm fruit, noting its ability to maintain its structure admirably.
A different taster remarked, “It’s firmer and denser than my expectation of pound cake, but it wasn’t dry, so I found it acceptable. Its restrained sweetness and subtle buttery taste were appealing.” While praising its firm texture, another participant shared a preference for a lighter, more sponge-like consistency in pound cake.
The sugar coating on the cake’s exterior was noted for its appealingly crackly texture, particularly along the edges. Despite its density, the cake was described as flavorful, transcending the typical butter-and-sugar profile often associated with pound cakes.
Although the cake garnered positive feedback overall, one reviewer expressed a personal preference for a lighter, more airy texture reminiscent of a sponge cake.
A Southern Living editor offered their perspective, recognizing the presence of orange flavor in the cake, a departure from traditional pound cake profiles. The subtlety of the vanilla, however, didn’t shine through as expected.
Regarding the preparation method, a participant shared skepticism about the impact of extra sifting on the cake’s texture, which they still perceived as leaning towards the denser side.
Feedback on the cake’s consistency varied, with remarks ranging from descriptors such as “heavy and firm but still moist” to “very firm and dense.” Suggestions were made for pairing the cake with ice cream or other accompaniments to counterbalance its density.
In conclusion, the final consensus acknowledged that while the pound cake was not deemed “perfect” in its original state, it was deemed a commendable rendition of the classic treat. The addition of complementary toppings was suggested to elevate the overall experience of enjoying this pound cake.
Despite its imperfections, the cake was deemed a solid representation of the pound cake genre, with potential for enhancement through creative pairings and toppings.
