Norwegian gold cake, bestest pound cake in my books
Cakes
I found this wonderful buttery, fine textured, slightly spongy (which i like) cake in acakebakesinbrooklyn.com. The method of preparing batter is very interesting but apparently contributes to the cake's texture. Although you mix the butter with the flour and not the sugar as in most butter/pound cakes, and the egg and butter ratio is quite high, the cake surprisingly turns out much lighter than you would expect. It has been a while since I ate a Sara Lee Pound cake but I think that the same softness and uniform crumb of Sara Lee is also found in this cake. I like to serve it with rasberries or strawberries and a bit of whipped cream. But I also love a slice by itself or with coffee or tea; or for a picnic. Enjoy! <br /> <br />Note: Original recipe asks for almond extract but I am not too fond of it. I prefer the combination of vanilla and orange extract. However, this cake is versatile enough that you can use the extract of your choice. Feel free to also add 1/2 cup of chocolate chips, or nuts....
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