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No—I did not invent a recipe for making an excellent pound cake in a food processor. But I know a good thing when I see it, and I saw this good thing in America’s Test Kitchen’s latest book The Perfect Cake.
It was simply called “Pound Cake.” Talk about burying the lead! I immediately noticed that it was made in a food processor and with melted butter. If you don’t bake much, you may not know that this just breaks soooo many rules (which is also a good reason for anyone who doesn’t bake much to make this cake). I had to make it.
Today, there are countless pound cake recipes, many of which claim to be “the best.” Some use sour cream for moisture and tenderness; others swap in cream cheese or heavy cream. Other variations include sugared sides for extra crunch or the addition of flavored extracts to set their recipe apart.
Carla Hall’s pound cake recipe comes from her grandmother — and she claims it’s absolutely foolproof. What sets it apart is the use of sour cream, as well as five different extracts. Ina Garten’s recipe uses heavy cream, orange zest, and a vanilla bean, but the real curveball is that the cake is started in a cold oven.
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