Tea friend Susan B. in North Carolina gifted me with a subscription to Our State magazine, and I am so enjoying reading the issues that arrive in my mailbox from North Carolina each month! Their recipes always sound wonderful (I've made a few of them found online), and this month, I was most tempted by a Cream Cheese Pound Cake, which I decided to make for a neighborhood Bible study over the weekend. I can make a mean pound cake, a perfect treat for teatime, but this one is perhaps the best, most moist pound cake I've ever eaten, and it sliced up perfectly! But I must confess that when I photographed it, I kept wondering why the top was so flat and had air pockets. I had tapped the pan on the counter before baking as advised … and only later did I realize that I didn't turn my cake right-side-up when I got it out of the pan! Can you believe that? At any rate, the *young men* at the Bible study praised the cake so much that I sent them home with the leftovers!
Another reason I had to make this cake is that Our State shared the charming story of the North Carolina man, a former mail carrier, who combined two recipes to come up with the perfect pound cake. And guess what? The recipe is also online here, so if you're curious, try it for yourself! (The top really does look pretty and crinkly like this one—if you don't serve it upside-down.)
Also: I was intrigued that the author of the article says she has 250 pound cake recipes. I mean, I suppose I have a few dozen of them in cookbooks, but if we're talking recipes for pound cakes I've made? I now have two. How about you?
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