Van Halen Pound Cake Recipe

Jenni’s Best Pound Cake Recipe

I consider myself a bit of a pound cake recipe snob. I grew up eating my mom’s chocolate pound cake, which is one of my favorite cakes ever.  She also makes a mean almond pound cake as well as a really incredible cranberry-orange one.

I had no idea what the creaming method was, and when the recipe said to add the eggs, I did.  All at once.  I ended up with a very thin batter, when my mom’s batter was always thick and fluffy.

Since that first rather botched attempt, I’ve learned a lot about how to successfully put together a great cake batter, sometimes painfully.  And while I enjoy an airy genoise or a moist butter cake, my favorite cake is still pound cake.

I love the tight crumb, the way is slices and toasts so beautifully, and the way it melts in my mouth.

A few months ago, a friend sent me a recipe for pound cake that she said was the best she’d ever had.  Because I can’t leave well enough alone, I tweaked it some, based on things I’ve learned myself and on a few ideas from Shirley Corriher’s Bakewise.

And here it is Van Halen Pound Cake.  Named by a DJ friend of mine after Van Halen’s song of the same name, I’ve made several variations of this cake, and it is always excellent.  This is the basic recipe, which I call the Whipped Cream Van Halen Pound Cake.

Give it a try, and tell me what you think.

By contributing food writer, Chef Jenni Field

I hope you enjoy this cake, RG please let me know how it turns out and if you have any questions.

Jenni