Pound cake is one of those foods I used to love buying at the store. It was always so perfect for topping with strawberries and whipped cream. Then I found out why it was called "pound" cake and my brain just sort of revolted at the thought of that much butter, egg, and flour and I started eating it less and less. Which really wasn't a bad thing to do, when you consider the calories and lack of health benefits.
I tried making
this recipe from Chobani since I had some yogurt I wanted to use up quickly. It came out less than spectacular and when I tried to rank it on the site I got some sort of error. I baked it for ten minutes longer than recommended and it came out... well, at first I thought it was just super moist, but as I cut closer to the middle, it was obviously undercooked. This confused me because I had done the toothpick test and it came out clean, so maybe it was just super moist? I wasn't too thrilled with the cake, so I froze it after slicing and have been eating it by toasting each slice on the stove in a frying pan and then spreading jam on it. It's pretty good that way.
I won't be making that recipe again and since it's the second recipe I've tried to make from the Chobani website that didn't come out well, I doubt I'll be trying any recipe from them again. I think maybe next time I'll try this
Buttermilk Pound Cake recipe or
Elvis Presley's Favorite Poundcake recipe, since both are very highly rated with many reviews.
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