Test Kitchen Professional Ivy Odom shares the dessert that sparked a lifelong love of cooking.
I jumped at the chance.
We collected sixjust enough for a pound cake, she said.
Credit:Frederick Hardy II; Food Styling: Chelsea Zimmer; Prop Styling: Mat Gibilisco
We put the pan into a cold oven, which I later learned made for a more tender crumb.
The smell of the caramelized crust filled the house, making two hours feel like two years.
I came home begging my parents for a KitchenAid mixer of my own.
Credit:Frederick Hardy II; Food Styling: Chelsea Zimmer; Prop Styling: Mat Gibilisco
They finally gave in when I turned 13.
Since then, that mixer has moved with me seven times and made an array of sweets.
Ingredients
Baking spray
3cupsgranulated sugar
1 1/2cupsbutter, softened
1(8-oz.)
Do not preheat oven.
Beat in cream cheese until smooth, about 30 seconds.
Add eggs, 1 at a time, beating on low speed until just combined.
Beat in salt, bourbon, lemon juice, vanilla, and almond extract until smooth.
Transfer batter to prepared pan, and smooth top.
Place on rack in lower third of a cold, unpreheated oven.
Let cool in pan 30 minutes.
Mini Loaf Variation
Active 20 min.
- Total 1 hour, 40 min., plus 1 hour, 5 min.
Let cool in pans 20 minutes.
Run an offset spatula around edges of each loaf to loosen.
Remove from pans, and let cool completely on wire racks, about 45 minutes.
