I’m a little late posting this today, but it’s because I was busy serving this cake for lunch, well, not actually for lunch, but for dessert with lunch. I should have taken the picture earlier, but you know how it is when company’s coming. Well, maybe your houses are already clean, but mine wasn’t. Is it just me, or do you feel way more productive when you have lots of stuff to do?
Back to the cake. I thought this cake was delicious. It’s very similar to a traditional pound cake. I generally don’t like to make recipes that call for whipping the egg whites separately, I just hate that extra step. I stayed true to the recipe this time, but I think I’ll try it again without whipping the egg whites just to see the difference. I think the biggest difference in this cake was the brown sugar topping. It made the most delicious crust. I may add that on all my other pound cakes from now on! Amazing!
I served this with a homemade blueberry sauce. It seemed like just the right bit of Summer in the middle of January.
*What is French Fridays with Dorie? An online cooking group dedicated to working our way through Dorie Greenspan’s newest book, Around My French Table. We try a new recipe each week and post about it on Fridays. If you’re interested you can pick up a copy of the book and follow along with us here.