I'd decided to make a pound cake according to the recipe in Silver
Palate. Then I noticed that this month's Cook's Illustrated had an
article on pound cake in it. I used the ingredient amounts from SP and
the mixing directions in CI. I didn't have high hopes for a light domed
pound cake but figured that I'd slice and freeze it and use it as a base
for future English trifles. But by golly if Christoper Kimball's
instructions didn't do the trick. Who would have thought that having
the butter at the right temperature and paying special attention to
exactly how the butter and sugar are creamed would make such a
difference? I've actually got a light cake in the other room with no
baking powder or soda in it at all. He also suggested beating the eggs
separately, then adding them slowly to the creamed butter and sugar
(instead of breaking the eggs in the mixing bowl and beating them in one
at a time there).


--Lia