Happy January everyone! With the mild 65 degree days we've had in Texas, it doesn't feel like winter, but more like spring. It put me in the mood to bake up something light and sweet. I know pound cakes aren't typically described as "light," but with its delicate crumb, this version tastes like a buttery chiffon. It would be great with a dollop of whipped cream and tart berries on the side.
Tish Boyle's original version includes soaking the cake with a lemon sugar syrup. I left this step out because I was too impatient. She also recommends cooling the cake completely before slicing and eating. I also left this step out. Yes, for the same reason mentioned above. Happy eating!