I can’t recall how or when I first stumbled upon the blog Ngan Made It. It could have been in March when Ngan traveled to Portland, because I am a sucker for posts about the food scene here. Or is could have been because of the alphabet food challenge (U for Udon, anyone?) that she partakes in with a few other fellow bloggers. While that mystery will have to remain unsolved, the reasons I enjoy her blog are easy to figure out.
Ngan can be counted on for not only having fantastic sounding recipes but also drool-worthy food photos. Her latest post on Jeremies (how have I not known about these?!) will make you seriously consider licking your screen.
But beyond food, she posts about everything from her travels to good books to Moscow mules, which I appreciate because sometimes I really need some variety
in my life in my WP reader. I devoured her posts on a recent trip to Tahoe because I got to see the gorgeous mountains, lakes and greenery. (I love a vicarious vacation!)
And, finally, anyone who has a coffee mug emblazoned with “you are not perky. you are obnoxious” is bound to be someone I like!
So when it came time for me to make a recipe from a blog I follow, I knew exactly whose I would turn to. And I knew exactly what recipe to try out: Ngan’s Powdered Sugar Pound Cake.
As much as I enjoy a good pound cake, especially in berry season, I have not had much luck in making them. Each one has turned out dense and tough.
But the pound cakes in Ngan’s post were so lovely, with those crackly tops of sugar and butter that you can practically taste just by looking at them, I knew it was time to try again.
Happily my luck has changed! These little cakes turned out perfect. The golden tops and bottoms were chewy in all the right ways and the cakes were light and moist. They are sweet but not cloying, and with a cup of black coffee, they make an excellent breakfast.
And as good they are on their own, they are even better split in half, topped with perfectly ripe peaches and pillows of freshly whipped cream.
This is the new “tastes like summer” dessert, people. Make it while you can!