According to Merriam-Webster Online, "nonstick" means:1: allowing easy removal of cooked food particles (a nonstick coating in a frying pan) 2: having a nonstick surface (a nonstick frying pan).
My nonstick bundt pan, however, gives the word a whole new meaning. If you've been following The Project, you know that I've had trouble with my nonstick bundt pan before. This time was no different. But even so, this recipe* makes one fine cake.
Just about every recipe I've seen for pound cake is accompnied by a quaint story about how, back in the days of yore, pound cake was made with a pound of flour, a pound of butter, a pound of eggs and a pound of sugar. But, then the recipe will proceed to give you a list of ingredients that doesn't resemble the traditional recipe at all. What gives? Besides the fact that you're left with a four pound cake, it must be a pretty rotten cake if all of the modern recipe writers have seen fit to tweak it.
The Book is no different in this respect. Instead of a pound, a pound, a pound, a pound, this recipe calls for a couple of cups of cake flour and sugar, a half pound of butter, a half-dozen eggs. There's also a little bit of salt, baking powder and milk. And because this is a lemon pound cake, there's a healthy dose of lemon zest and juice.
The Book says to spoon the batter into a kugelhopf pan. Well, I don't have a kugelhopf pan. So, I used my nonstick bundt pan. They're both German. Close enough, right? Maybe, but my nonstick bundt pan is out to get me. I even treated it like a non-nonstick pan this time. I buttered and floured the pan before putting the batter in. It still stuck. Oh well. But once I put the glaze on, it wasn't as ugly. The glaze is really easy, it's just some confectioner's sugar and a little bit of lemon juice whisked together.
Despite it's cosmetic problems, this was a really good cake. It was dense and moist. Substantial and sweet with a real zing of lemon flavor. Paired with some sliced strawberries, this is a bright and sunny summer dessert.
Date Cooked: June 6, 2009
Degree of Difficulty: Medium
Rating: A-
* This recipe isn't on epicurous.com.
3 comments:
You might want to fix the typo in the title (poUnd).
The only silicon baking pan I've got is a bundt pan, because while silicon doesn't give the same browning as a metal pan, you can peel it off the cake, even if said cake is wavy.
Thanks, Gila. I fixed the typo, but it got me to thinking, what do you suppose would be in "Lemon POND Cake"? Might be good, no?
You'd need blue icing, and little marzipan ducks.
Post a Comment