between a classic grocery-store birthday cake and a homemade pound-cake-meets-butter-cake hybrid. It wasn’t heavy, but it was definitely more substantial.
The best word I can use is velvety. Each bite felt smooth and rich rather than fluffy and springy. My husband, who usually just says “good” and goes back for a second piece, actually noticed right away and said it tasted “more homemade.” That was probably the strongest compliment this shortcut experiment could get.
Close-up of sliced yellow cake showing tight crumb
Close-up of sliced yellow cake showing tight crumb
