When I saw Deb’s recipe on Smitten Kitchen for a lighter, fluffier pound cake, I knew I had to give it a whirl. A pound cake that won’t be so dense and rich that it tastes like delicious regret? SOLD. I like pound cake, but I think I’d like pound cake even more if it wasn’t so assertive in reminding me that it contained a approximately a pound each of butter, flour, sugar, and eggs.
Delusion — I like to live my life in it sometimes.
Luckily, a friend’s birthday was coming up, giving me the perfect excuse to whip up a cake. But why is it that you need a reason to make a cake anyhow? Like if you made some cookies just for the hell of it, people would just all agree on the greatness of homemade cookies. But if you made a cake for no reason, all of a sudden it’s like “You’ve got a problem, do you need to talk to someone?” It’s unjust.
This recipe makes one regular-sized loaf of cake, or two mason jar cakes and one adorable mini-loaf. I sent the tagged jar to Atlanta, where I hope my currently sugar-free friend broke her fast for her own birthday or at least was able to give it to a pro-sugar buddy.