I know it looks more like a loaf of biscotti, but blame it on the size of my loaf pan. I think it’s meant for those breads that rise, with the aid of yeast and gluten and all that…size, though, doesn’t matter if it’s utterly delicious. In fact, I came to terms with the size, specifically width, of the slice today and found that if it’s cut thickly, it’s really just the right size.
This pound cake isn’t too sweet and it’s nicely rounded off by a hint of vanilla at the end. Plus, I’d say that if you doubled the recipe you could even have a decent white cake (baked in a round pan) for a birthday party, complete with candles, as suggested in the header of the original recipe.
And because no matter how thoroughly I try to mix the vanilla in, every time I’ve made this cake it ends up with an interior that looks vaguely marbled, with the slightly darker shade being where the vanilla was most absorbed. I’ve also found that the colour of the batter also depends on the egg yolks’ colour and subsequently the resulting cake. Standard yellow yolks make a slightly paler cake, while richer shades of yellow or orange creates a more golden-coloured cake.