Flour-swap pound cake
Cakes
The basic cake was adapted from the pound cake in Rose Levy Beranbaum’s seminal work, <em> The Cake Bible </em>. I chose it as my base for experimentation because the method is simple and foolproof and the results are always buttery and delicious. Note that buckwheat requires a slight variation in method—the buckwheat flour is reserved and added with the last of the eggs to prevent the cake from becoming mushy and cement-like. <br /> <br />Note re: cake flour: I originally used bleached Soft As Silk for this recipe years ago, and that is the flour that I believe Rose prefers. But in these samples, I used the new, improved King Arthur bleached cake flour with very nice results.
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