Since I don’t own a blowtorch and didn’t really want to try the whole water bath method, Creme Brulee was out (even though it would have been the perfect excuse to use the new ramenkins!) I decided to try one of the many recipes that the TWD bakers have completed in the past months. Since I had all the ingredients on hand for the “Perfection Pound Cake” I decided to give it a try.
I don’t think I have ever had true pound cake before so I don’t really have a point of comparison. It turned out quite good. Dave was expecting it to be sweeter since it is “cake” but I really liked the rich butter flavor. I added in some lemon zest that I rehydrated from The Spice House but I’m not sure if I could really taste it. I want this stuff to work well because I hate buying a whole lemon/orange and then just using it for the zest.
I had it with some vanilla ice cream and a handful of frozen raspberries. Dave had some for breakfast on Sunday morning with a little Pear Butter from Seedling Farms spread on it. The recipe calls for quite a lot of time with the mixer. I followed the times closely and once I was at the point of adding the flour to the butter/sugar it was very fluffy and light. Dorie was right, it really does taste better the next day.