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This recipe just came in from Christopher Kimball's Milk Street newsletter. I find the advice not to beat the egg whites to stiff peaks but to soft peaks interesting. I will make this just as soon as DH comes home with fresh lemons. I've never gone wrong with one of his recipes from America's Test Kitchen.
It looks really good, I got this in my email last week, but..
how far do you tweak a recipe until it turns into something different?
To me, it seems this has stepped away from the pound cake family.
Only because the texture has changed to that of angel food cake. And texture, to me, distinguishes a pound cake.
I think I'll make it, just to see.
It looks really good, I got this in my email last week, but..
how far do you tweak a recipe until it turns into something different?
To me, it seems this has stepped away from the pound cake family.
Only because the texture has changed to that of angel food cake. And texture, to me, distinguishes a pound cake.
I think I'll make it, just to see.
I'd love to know what you discover as I agree with your above points totally!
Well this was a big hit for my son's 35th birthday party. We served it with two kinds of ice cream but it would be wonderful with a glaze of powdered sugar and lemon juice.
The advice about not over beating the egg whites was spot on. My husband does not like lemon anything but even he found this cake delicious. Has anybody else made this?
It looks really good, I got this in my email last week, but..
how far do you tweak a recipe until it turns into something different?
To me, it seems this has stepped away from the pound cake family.
Only because the texture has changed to that of angel food cake. And texture, to me, distinguishes a pound cake.
I think I'll make it, just to see.
It certainly does not have the texture of angel food cake and definitely has the texture of a pound cake. Maybe I beat the egg whites too much but no way was it like an angel food cake. Very delicious.
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