Pound Cake is a great dessert for the holidays, not only can you add any kind of topping you like but it is easy to make and to store until the big day. Serve this dessert along with pumpkin pie on Thanksgiving or with the ham on Christmas.
This is an easy dessert that most people have all of the ingredients on hand. Pound cake can be eaten plain or served with any number of sauces like lemon sauce. It is fun to make with young children who love to help in the kitchen. Historically pound cake was so named because there was approximately a pound of each ingredient that was added (butter, sugar, eggs, and flour). It is obvious that this recipe isn't in the truest sense a pound cake (only 1/2 pound of butter). If this recipe was doubled it would more closely resemble the pound cake of earlier times).
Things You'll Need:
* 1/2 lb of butter (bring to room temperature)
* 1 3/4 c. sugar
* 5 eggs
* 2 c. flour, sifted
* 1 t. vanilla
* pinch of salt
Step 1 - Preheat oven to 325 degrees. Prepare loaf pan by greasing.
Step 2 - Cream the butter and sugar thoroughly (about 10 minutes).
Step 3 - Add eggs, one at a time, beating well between each egg.
Step 4 - Add salt, then flour gradually while beating.
Step 5 - Add vanilla and mix well.
Step 6 - Pour the pound cake mixture into your prepared loaf pan and bake at 325 degrees for 55 minutes or until cake pulls away from the side of the pan. You can test the pound cake by inserting a paring knife into the top center of the pound cake if it comes out clean it is done, if it has uncooked batter you need to cook longer.
Pound cake is great served plain, or with fruit sauce drizzled over top. There are many varieties of pound cake (lemon, poppy seed, chocolate marble, etc...). I like it plain with a lemon sauce over top.
The first time I made this pound cake, I forgot to remove the pizza stone out of the oven before cooking and it was a flop. I've made it sense with good results.
