Bay Leaf Pound Cake

October 14, 2024
by Chef Jamie's Kitchen. Updated November 14, 2024

The Unique Flavor Profile of Bay Leaves

Bay leaves are often underappreciated in the culinary world, yet they offer a distinctive flavor that can elevate a variety of dishes, including sweets like pound cake. Their aromatic essence contributes a subtle earthiness, which harmonizes beautifully with the sweetness of sugar and the richness of butter. When used in baking, especially in recipes such as Bay Leaf Pound Cake, bay leaves infuse the batter with a unique depth, transforming a traditional dessert into something truly special. The slow-steeping process allows the essential oils in the leaves to permeate the butter, ensuring that every slice is fragrant and flavorful. This method is not only effective but also underscores the importance of patience in cooking, where the best flavors often develop over time.

Pairing Bay Leaf with Citrus

Combining bay leaves with citrus fruits, particularly oranges, is a culinary match made in heaven. The bright, zesty notes of orange zest and juice enhance the herbal flavor of bay leaves, creating a well-rounded taste experience. In the case of our Bay Leaf Pound Cake, the addition of an orange glaze acts as the perfect complement to the cake s rich, buttery texture. The citrus glaze not only adds a pop of color but also provides a refreshing contrast to the dense cake. This synergy of flavors makes the cake an excellent choice for celebrations, tea time, or even as a delightful dessert after a hearty meal.

Perfecting the Baking Technique

To achieve the perfect Bay Leaf Pound Cake, attention to detail during the baking process is crucial. Preheating the oven to the right temperature ensures even cooking, while properly preparing the loaf pan with butter and flour prevents the cake from sticking. The method of layering bay leaves either at the bottom of the pan or on top of the batter introduces a stunning visual element while allowing their flavor to permeate throughout the cake. Additionally, being mindful of the mixing technique is essential; overmixing can lead to a dense cake, whereas gently folding the ingredients will yield a light, airy texture. These baking nuances not only enhance the cake s flavor but also contribute to its overall presentation.

Exploring Variations and Additions

While the Bay Leaf Pound Cake shines on its own, there are numerous ways to customize this delightful recipe to suit your taste. Consider incorporating nuts such as walnuts or pecans for a crunchy texture, or experiment with different citrus fruits like lemon or lime for a unique twist on the glaze. For those who enjoy a more decadent dessert, adding chocolate chips or a layer of cream cheese frosting can elevate the cake to a new level of indulgence. Each variation offers a new flavor experience while maintaining the original essence of the bay leaf, making this cake versatile for any occasion.

Storing and Serving Suggestions

Once you ve baked your Bay Leaf Pound Cake, proper storage is key to maintaining its freshness and flavor. Allow the cake to cool completely before wrapping it in plastic wrap or storing it in an airtight container. This will help retain moisture and prevent it from becoming stale. The cake can be kept at room temperature for up to three days or refrigerated for up to a week. For serving, consider slicing the cake and pairing it with a dollop of whipped cream or a scoop of vanilla ice cream, allowing the rich flavors of the cake to shine through. Whether enjoyed plain or dressed up, this pound cake is sure to impress at any gathering.

This aromatic pound cake features the unique flavor of bay leaves, complemented by a delightful orange glaze. Perfect for any occasion!

Ingredients

6 tablespoons (85 g) unsalted butter, cubed, at room temperature
1 tablespoon unsalted butter (for piping)
10 fresh or dried bay leaves
1 2/3 cups (230 g) all-purpose flour
1 cup (200 g) granulated sugar
1 teaspoon aluminum-free baking powder
1/2 teaspoon fine grain sea salt
3 large eggs, at room temperature
1/2 cup (125 g) sour cream
Finely grated zest of 1 orange
1/2 teaspoon vanilla extract

Orange Glaze

1 cup (140 g) powdered sugar
1 1/2 - 2 1/2 tablespoons orange juice
1 teaspoon orange liqueur (optional, such as Grand Marnier or Cointreau)

Instructions

Melt 6 tablespoons of butter in a small saucepan. Remove from heat and add 3 bay leaves. Let steep for 1 hour.
Preheat the oven to 350°F (180°C). Butter a 9-inch loaf pan and dust with flour, tapping out the excess. If possible, line the bottom with parchment paper.
If using a flat-bottomed pan, dab one side of the remaining 7 bay leaves with butter and place them, buttered side down, evenly spaced on the bottom of the prepared pan. Alternatively, place them atop the batter just before baking.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the eggs, sour cream, orange zest, and vanilla until combined. Rewarm the butter if needed, remove bay leaves, and whisk the butter into the egg mixture.
Gently stir the egg mixture into the dry mixture with a spatula until smooth. Do not overmix.
Scrape the batter into the prepared pan, careful not to disturb the bay leaves. Optionally, place any remaining leaves on top of the batter.
Place the remaining 1 tablespoon of butter in a plastic bag, snip off a corner, and draw a line of butter down the center of the cake.
Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. It’s better to slightly underbake than overbake.
Remove from the oven and let cool for 10 minutes. Run a knife around the edge and then invert onto a cooling rack. Remove leaves and let cool completely.
For the glaze, combine powdered sugar, orange juice, and orange liqueur (if using). Stir until smooth and spread over the cooled cake, allowing it to drip down the sides.