Ling, I have to say that I was kind of hurt the other day when I read your reply about the EP pound cake, because I still think it's delicious, and remember, I did admonish to be sure to beat the cake batter as much as it says to in the recipe.
I didn't mean to hurt you or personally offend you. I did acknowledge that I was rushing through that recipe because I had to get to work and probably didn't beat the cake enough. Your variations sound delicious and I look forward to the pictures.
Ling, looking at your pics from the EP cake, I think you are correct. It appears a bit dense, to much so, and you can see where the butter has sort of massed with the flour to become compact. Again, it's a small photo, so hard to see the true texture. I would say it needs more air.
The other point with the EP pound cake and some of the other recipes presented here goes back to the question, when is it a pound cake and not a layer cake in disguise? Traditionally, a pound cake should contain no chemical leavening, relying on the eggs and the way it is mixed to create the aeration.
With that said, I am the first to break the rules of tradition.
Correction: I was looking at Becca Porter's version with Elvis variation, I see the Epicurious version does not have chemical leavening.
Edited by RodneyCk, 09 October 2006 - 11:32 AM.