A Sweet Treat

I wanted to share with you my favorite recipe for Pound Cake. The golden batter makes a wonderfully moist, dense cake. It looks pretty when baked in a Bundt pan, but any tube pan will do.

Pound Cake
3 cups plain flour - not self rising
3 sticks salted butter
3 cups sugar
1 cup whipping cream
6 large eggs
2 tablespoons vanilla
Preheat oven to 325 degrees. Generously grease and lightly flour a tube pan. Sift flour 3 times. (sifting the flour is important) Cream butter with sugar until light and fluffy. Add eggs one at a time. Beat only until each disappears. Blend in 1 cup flour, then 1/2 cup cream. Repeat. Add remaining flour. Fold in vanilla.
Add batter to pan, level it and drop on counter a couple of times to knock out any air bubbles. Place in center of oven and bake for one hour and 15 minutes. Cake will be nice and brown on top and begin to pull away from the sides of pan. Remove from oven to cool and wait ten minutes before inverting on a cake plate. Do not cover until completely cool.

Ready to go in the oven.

The pound cake is excellent served plain. You could also drizzle with lemon sauce or chocolate sauce. My favorite is to serve it with seasonal berries. Let me know if you try the recipe.

Enjoy!