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• But when I got to Anita Bryant′s pound cake, I stopped looking.
• Her recipe is my favorite so far. The cream isn′t quite authentic—real pound cakes are supposed to contain only butter, sugar, eggs and flour—but it does make the cake′s texture meltier.
• Pound cakes, butter cakes with a tender fine crumb, are English in origin. In the 1700s and 1800s, the basic cake formula was based on the pound cake—butter, sugar, flour, and eggs in equal proportions by weight, with no chemical leavening added.
• Satisfied her aunt had things under control, Addy put on the coffee and sliced and arranged the pound cake on a cookie sheet.