Pound for Pound

Ah, the moment of innocence, before you try to remove the cake from the crappy (but totally buttered and floured) pan, and everything is still possible.

And then there's the moment of truth. Yes, I know the top is pitted. That's because my bundt pan is shot and I can't stop myself from poking at the cake before it's 100% cool. It's a weakness.

But look, it scarcely matters when plated. The cake is gorgeous and it tastes AWESOME.

I've made this recipe many times over the past few years - and it never ceases to delight. In truth, I'm not much of a cake baker. I don't love icing and I find cakes overly fussy. I mean, you can't eat the whole thing in one go, it's challenging to pack it individually and where do you keep it while you're getting through it all?

Enter the cake lid. I think, having made this recent purchase, I may need to experiment with cakes. Tall, fancy cakes - because the lid is very high. Admittedly, it is an interim purchase. I didn't buy a beautiful glass version because I don't know how I'd store it when it's not sitting on the counter with goodies inside and I don't know if cake is really a direction I want to go in. I mean, people, it's frosted temptation. That serves 16. Generously.

My daughter, however, loves it when I make cake. For her, it's the ultimate. She's already eaten 6 slices in the last 12 hours. So maybe I don't have to worry too much about left-overs.

Note: The secret to a perfect pound cake is to substitute half the butter for cream cheese. Trust me, it's genius. And mix the flour in before you add the eggs. Sounds crazy but it makes the thing so light and buttery, you can't stand it.