Pound cake

My grandmother is a typical Southern woman.  Proud of her cooking and baking.  Thinks nothing any restaurant can make comes close to her cooking.

She really is a great cook and baker.  She used to regularly make birthday cakes for her daughters and us grands.  My mom’s request would be coconut cake, with coconut freshly grated by my grandmother’s antique Moulin grater.  One year my birthday came around and she asked what I wanted.  I said anything but pound cake.  So of course, surprise, she made pound cake.

This is a time that I am happy my grandmother is not computer literate.  What I am about to say would break her heart.

Buttery pound cake

I do not like her pound cake.  But to be fair, I don’t like most pound cake.  It’s usually too dense and at times dry.  Thick, dry cake.  Terrible.  This is not the case for Gussie’s cake.  It has a lemon taste to it.  But there is absolutely no lemon in it.  It’s probably psychological.  Whatever.

One year my cousin gave me a recipe, knowing my issues with pound cake. And, gasp, I really like it.  And so do most of my friends.

Pound cake

This time I decided to make it in loaf pans, just to switch things up.  But I think I will stick with the bundt.  It’s what I am used to.  In fact, I can’t recall my family every making a loaf pound cake.  I am not sure if that’s a regional or cultural thing.

Slices of pound cake

Whatever it is, it’s not natural for me.  To be honest, I thought it tasted different.  But I think that was me being silly.  It was yummy as usually.

Want some?

The loaf does make a purty picture though.    Thanks again to Thien for da bomb pictures!