I love me some pound cake. Simple to make and somewhat decadent, with all that sugar and butter, they are a great vehicle for some fruit or a nice glaze. I often think of the of dessert-y (or breakfast-y–we used to toast leftover slices and have them with jam!) blank slate.
Lebovitz adds a twist to this recipe by having us infuse melted butter with some bay leaves and place several on the bottom of the baking pan, presumably to extract a bit more flavor since they certainly aren’t decorative.
I have a pretty sensitive palate and some nice bay leaves from the Spice House and I’m going to be honest that the bay leaf was a very mild herbal influence for me in this cake. The overwhelming flavors were the typical sugary, buttery cake brightened with some orange zest dominated by the zingy orange glaze (I halved that recipe).
We enjoyed this but I remain a tad unconvinced about the bay leaf influence.