Almond-Poppy Seed Pound Cake Sandwiches with Lemon Neufchatel Filling: #SeriousSandwich #5

Hello, friends! We’ve rounded the halfway point here in Chef Emeril Lagasse’s #SeriousSandwich Cookalong, and today we’re talking dessert.

What? Dessert from a sandwich cookbook? Yes! Emeril has included a number of dessert sandwiches in his new cookbook, Emeril’s Kicked-Up Sandwiches: Stacked with Flavor, and let me tell you … they all sound amazing! Ginger ice cream sandwiches? Red Velvet whoopie pies? Pistachio and almond gelato stuffed brioche buns? Yes, please!

Since I’m a huge fan of dessert, I had to make one of Emeril’s dessert recipes. The one I chose? Almond-poppy seed pound cake sandwiches with lemon neufchâtel filling! The combination of lemon and almond is one of my favorites so this was a pretty easy choice.

Pound Cake Mise en Place

But … it didn’t turn out to be the prettiest pound cake I’ve ever seen. The issues I had in making this pound cake recipe were two-fold … and the blame falls partly on me. First, Emeril calls for the flour in the cake to be incorporated in batches, with the work being done by whatever stand mixer you’re using. The problem with this? The batter can easily be overworked, which results in an overly dense cake. I knew I should have probably stirred in the flour by hand, but alas, I didn’t. When making this recipe again, I’ll make sure to go with my gut and incorporate the flour by hand, which should alleviate the density problem.

The second issue? Oven temperature. Emeril calls for this pound cake to be baked for 30 minutes, rotated, then baked for another 35 to 40 minutes. I could tell after the first 30 minutes that my oven was baking higher than the required 350° so I should have pulled the cake out of the oven sooner, which would have prevented the edges from being too done.

The two lessons I learned from all of this? 1. Trust your instincts. 2. Routinely check the temperature of your oven so you know whether you’re cooking and baking at the proper temperature.

Other than these issues, this pound cake was pretty darn good. The middle pieces were almost perfect, and the flavor was divine. And when made into “pound cake sandwiches” stuffed with Emeril’s recipe for lemon neufchâtel filling, divine became absolutley scrumptious.

Emeril's Almond-Poppy Seed Pound Cake

I’ll definitely be making this pound cake again … this time with my instincts and my oven temperature firmly in control!

Want to get this recipe so you can try Emeril’s pound cake for yourself? Well, my friends, you’re in luck … Emeril’s Kicked-Up Sandwiches: Stacked with Flavor is officialy on sale so get yourself a copy ASAP! Feeling really lucky? Then enter my giveaway … one truly lucky person will win a copy of Emeril’s new cookbook courtesy of William Morrow Cookbooks!

Want to stay on top of all the #SeriousSandwich action? You can keep track by following all of the participating bloggers, the #SeriousSandwich hashtag on Twitter, and/or our Pinterest board as well. You can also follow Emeril on his website, on Facebook, on Twitter, and on Pinterest too.

Until the next #SeriousSandwich …

Full disclosure: For my participation in the #SeriousSandwich Cookalong, I received an advance copy of Emeril’s Kicked-Up Sandwiches cookbook, a jar of Emeril’s Kicked-Up Horseradish Mustard, and Snapware plasticware. Upon completion of the #SeriousSandwich Cookalong, I will receive a $50 grocery reimbursement and a set of Emeril’s cookbooks. However, all of the opinions expressed at Rhubarb and Honey are my own.

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  • Addie K Martin

    This looks like a scrumptious snack or breakfast :) Thanks for the tips too!

    • Kimberly

      I think it would make a great breakfast too!

  • Thien-Kim Lam

    I’ve never made pound cake, but my husband loves it. I guess I need to try it out! It looks really good.

    • Kimberly

      It really was good … I can’t wait to make it again!