It is currently 2:11pm in the afternoon on Monday February 22nd and I am just now writing the post for the pound cake that I am posting on Tuesday. I have been procrastinating for the last few days because we have had a little bit of a heat wave in central PA and I can’t seem to want to do anything but be outside. This morning I had an early appointment and had planned on coming home to work on this post but it is just so beautiful outside that I just wandered around town for most of the morning. I didn’t find my way home until this afternoon. I have a little bit of Spring fever! It really can’t get here soon enough.
Emery and I went for a walk on Saturday; it was a sunny 61 degrees. We have been going to the gym to do our workouts lately but since it was nice we decided to change things up. I will tell you there is nothing like changing your workout routine to let you know how out of shape you really are. Geesh I walked that route all last summer with no problem and Saturday I felt like it was my first time. I’m still kind of sore. Emery and I went out shopping yesterday after I got off work and I linked our arms the whole time. He thought it was romantic but really I just needed help standing up because my legs hurt so bad..haha
Well enough about that… Let’s talk about this pound cake. Growing up whenever there was pound cake being made it usually meant we were having strawberry shortcake. My mom didn’t make biscuits for strawberry shortcake she made a pound cake. Personally I think it is better this way. I love getting a piece of cake and covering with strawberries and milk or just having a piece of the pound cake. Either way it was a great treat.
The nice thing about this cake is that it will make in just about any cake pan you put it in. Today I am using a large loaf pan because it is a smaller batch. If you doubled this recipe you could bake this in a Bundt cake pan or even a 9 X 13.
To start, in a small bowl place the flour and salt and whisk them together. Set them aside. In a large bowl cream the room temperature butter with a mixer. Once the butter is creamed add the sugar until fully incorporated. Start to add the eggs one by one. As you add the eggs be sure to scrape the sides of your bowl so that everything is mixed well. Once all the eggs are added mix on med/low to med speed until the batter is light and fluffy. This will take about 3 to 5 minutes. Then add the milk and vanilla. Add the flour in thirds. Only mix until everything is incorporated.
Add the batter to a well-greased pan. Place the loaf pan into a 325° oven.
Bake the pound cake at 325° for 1 hour and 35-45 minutes. Check to see if it’s done with a tooth pick. Place on a cooling rack to cool in the pan for about 30 minutes then take out of pan and let cool rest of the way before cutting.
I love pound cake because it is very versatile. We love it for strawberry shortcake but of course it is good for so many other things. It has a sweet and buttery flavor that melts in your mouth. How do you eat your pound cake? Leave a comment!
- 3/4 C Unsalted Butter
- 1 3/4 C Sugar
- 2 1/2 C Flour
- 2 tsp Vanilla
- 5 Large Eggs
- 1/2 tsp Salt
- 1/2 C Milk
- Preheat oven to 325°
- Start by measuring the flour and salt into a small bowl
- In another large bowl cream the room temperature butter
- Add the sugar once the butter has been creamed and mix thoroughly
- Add the eggs one by one making sure to scrape the sides of the bowl to incorporate everything
- Mix on med/low to med speed for 3 to 5 minutes or until mixture is fluffy and light in color
- Then add milk and vanilla
- Add the flour in three increments don't over mix
- Place batter into a large well-greased loaf pan
- Bake at 325° for 1 Hour and 35-45 minutes
- Check cake with tooth pick
- Cool on wire rack in pan for about 30 minutes and then take out of pan and let cool the rest of the way