It's all my husband's fault that I finally gave out the recipe. He was in Spain with his family and through text messages, he shared a picture of my pound cake which had just come out of the oven. The picture quickly went viral throughout his town friends, and shortly thereafter I had requests for the recipe. I managed to avert all requests through Facebook, mostly because I'm really bad at going into my page. But, when Miguel went for another visit to Spain last summer, he started comparing all the cakes or "bizcochos" he tried at the local bakeries to my pound cake. Then, he started looking at the pictures he had on his phone of my pound cake and it was all downhill from there. I received a plea from a friend who has a restaurant asking me personally for the recipe. How could I say "no"? I sent her a picture of the original recipe I had with all the grease stains and notations in English. I figured if she really wanted it, should would have to work a little for it. It turns out, the translation of basic ingredients was pretty easy even if she did not have the benefit of any explanation that I'm about to give my readers.
The truth is it's super simple, but you have to follow instructions carefully. I can tell you that the smell of the finished product is irresistable...try it and you'll believe it. Think of this recipe as a jumping off point for adding other flavors, like orange, cinnamon, almond. Experiment. Have fun. Enjoy the tasting!
The recipe is for one large pound cake, as pictured below, or two - loaf pan size (best for sharing).
The only Ingredients needed. . .
|Pouring the thick and smooth batter into the pan|
|A dusting of powdered sugar is all that is needed|