LEMON POUND CAKE

As far as I remember, Smitten Kitchen was the first blog site that I started following. I do not know how I stumbled on it, but once discovered it became my go-to site. That time I was not married, I had no blog of my own and I hardly cooked and on the rare ocassions that I did bake, it was Deb’s recipe more often than not that I would try. Even now, if I have to make something and I find a great recipe on one of the oh-so-many-beautiful blogs out there, I still check whether Deb has done a version of the recipe and if yes, how different is her technique from the one I am trying.

So when I decided to make this pound cake from her blog, I realised why I go back to her site so often. This cake is exactly how she decribes it- lighter and airier than most pound cakes. 

“Pound cake is generally fairly easy to make- by just mixing together a pound each of butter, sugar, flour and eggs. That’s how it gets its name. Rich, moist and buttery, pound cakes are the king among cakes.”

Though not the traditional way of making a pound cake, this recipe calls for separately folding in whipped egg whites, and sifting the flour three times, giving the cake a texture to die for; while the addition of lemon zest and cognac (anything with alcohol has my attention) gives it a flavor perfect for springtime treats!

The recipe is adapted from Jame Beard’s Beard on Food. The guy is a genius with all things edible. Everyone who had this cake could not stop raving about it. This one is definitely a keeper.

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