Flour, butter, eggs, sugar -- in equal ratios. That’s a pound cake. And thanks to my wonderful stand mixer, I was able to produce the sweet, buttery, and moist “Pistachio Pound Cake,” from the April 2012 issue of Bön Appetit. The pistachios added an earthiness to each delicious bite.
Butter and sugar! We all know the magic, the potential dangers. My occasional indulgence, to be sure. This cake includes lemon and orange juices and orange and lime zests. Such lovely scents warm your kitchen during the long baking stretch. My cake needed 1 hour 42 minutes in the oven, until its center set. Try to share this winning cake with lots of friends, or eat the whole damn thing yourself…
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