We all know that sometimes pound cake doesn't turn out as we'd like. In fact, I have been in search of the perfect pound cake for quite some time, and, I'll be honest...I haven't found it.
Believe it or not, you know who also hasn't found it? Le Cordon Bleu. As some of you know, I graduated from Le Cordon Bleu's program in Baking and Patisserie, and I just knew that I would come out of there with an amazing pound cake recipe....Nope. I just wanted to let the record show that I am still looking. Please, if you have found it, please (did I say that twice) let me know!!!!
In the meatime, our less-than-perfect pound cakes fail in many ways. They are dry, they are heavy, they aren't as flavorful as we'd like. Well here's a fix that's sure to be a hit at the breakfast table (yep, the breakfast table).
Pound Cake fixes:
Grilled Pound Cake
Heat griddle or saute pan on medium high heat. A drop of water should do the jig when you sprinkle it onto the pan.
Slather both sides of the pound cake with butter. Cook until browned on each side. Serve alone or with some of your favorite breakfast items.
Pound Cake French Toast
Heat griddle or saute pan on medium high sheat. Beat together two eggs and 2 Tbs milk. Sprinkle with 1/4 tsp cinnamon. Put in a shallow bowl, a Pyrex dish or a deep plate. Slice pound cake 3/4 of an inch thick. Soach each side of the pound cake briefly in the egg mixture.
Add to the pan and cook until brown on both sides. Serve with your favorite syrup and warm butter. Oh, and bacon, of course!
I don't have the perfect pound cake recipe, either, but I'll be some of those ladies at your sister's school in the South do!!! Pound cake is a staple in the South and is right up there with grits and greens as one of the first things girls are taught to perfect. :-)
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