Simple Pound Cake
This tasty simple pound cake is a recipe I guarantee that someone in your ancestral past has created. The variations you can create for serving, after this cake is baked, are endless.
Servings: 1 loaf
For the Pound Cake
- 1 cups Butter at room temperature
- 1 cups Granulated Sugar
- 4 large Eggs at room temperature
- 2 tsp Vanilla Extract
- 1 tsp baking powder
- 2 cups Flour all-purpose
For the Berries
- 4 cups strawberries, sliced or other seasonal berries like blueberries or raspberries
- 1/2 cup Granulated Sugar
- 1 tbsp water or orange juice
For the Cake
Preheat oven to 350 degrees F. Cream butter and sugar until light and fluffy, 2 minutes. Add eggs 1 at a time, mixing until incorporated, 30 seconds each. Add vanilla, baking powder and half of flour. Mix until combined and add remaining flour. Mix until combined. Do not overmix.
Grease an 8x4 inch loaf pan and spoon batter into pan, smoothing top. Bake for 40-45 minutes or until cake tester comes out clean after inserted into center of cake, or when the internal temperature is 200 degrees.
For the Berries
Combine berries, sugar and water/orange juice. Let stand for 30 minutes. When pound cake is cooled, serve with berries and sweetened, freshly whipped cream. Makes 12 generous slices or 16 average slices.
Add zest of 1 lemon to batter by rubbing into sugar to release oils and perfume the batter.
After cake is baked, toast and serve with chocolate hazelnut spread.
Serve a slice as the base of an open faced egg-bacon breakfast sandwich.
Serve a slice with yogurt, sliced peaches, honey and a sprinkle of cinnamon.
My Dad's favorite: Place slice of pound cake in a bowl, drizzle on fresh cream (unwhipped) top with fresh sliced strawberries. (Sort of like strawberry short cake, if you will, but much more plain.)
Dunk in chocolate milk. Oh yes.
Make French toast out of the slices.
I could go on, and on!