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I am down to the last few recipes and surprisingly enough most of them are desserts. I usually jump on the sweets, but this time I have focused on the other sections instead of churning out cookies, cakes, and pies every weekend. Not because the recipes are not wonderful – they are and this is a really good pound cake for any occasion even if it’s just a Thursday night dinner with your family.
Pound cake should be dense and moist. This one is definitely dense and although it isn’t really dry it could be a bit moister. It makes a HUGE Bundt cake rising above the pan top by about an inch – and I did not use a small pan! After cooling it settles back down but the edges are definitely on the chewy side because of that.
The main thing that makes this pound cake different is the sheer number of extracts used. It’s a good flavor but the lemon/vanilla/almond/butter competition for dominance on your taste buds doesn’t make it fabulous, it just makes it a little confusing. Maybe it’s a culinary Rorschach test – whatever flavor you identify with says something about your personality.
