I’ve been shopping our Farmer’s Market this month and I keep catching it at closing time. Not on purpose, it’s just the way it has worked out; but every week as I walk through a man is calling out, “Three baskets, five bucks.” He hands my kids a sample each time and he’s got us hooked. These are the strawberries you dream about, red, juicy, flavorful and sweet. They are amazing, but you’ve gotta eat them fast or you’ll have a spoiled bunch in the fridge.
I sat down yesterday with all of the cookbooks and recipe cards and started digging until I found the perfect strawberry companion. The Pound Cake recipe was hiding in Grandma Mary’s stash so I crossed my fingers and got to work in the kitchen.
If the strawberries are dreamy, this cake is perfection. It had the most unbelievable texture with a sweet crunchy top. If you’ve got a mixer it can be in the oven in just ten minutes. So I’d suggest you put this on your list of recipes-to-try-before-strawberry-season-is-over.
1 cup eggs (this was exactly 4 large eggs for me)
1 1/2 cup sugar
1 1/2 cup flour
1 cup butter
1 tsp vanilla
pinch of salt
Preheat oven to 325 degrees and grease loaf pan.
Whip the eggs until light and fluffy. Then add sugar and mix thoroughly.
Pour mixture into a separate bowl. Whip butter in the mixing bowl, once smooth add flour gradually, then salt and vanilla. Mix until smooth.
Add egg and sugar mixture back into mixer and beat until light and creamy.
Pour into greased loaf pan and spread batter to corners.
Bake 50 minutes until toothpick comes out clean.
Great Grandma Mary added this handmade felt cover to one of her cookbooks. Today seems like a good day to share it.
1 cup of eggs…
…whipped until fluffy. (The yolks are involved so it won’t get stiff like a meringue.)
Cream the lightly softened butter until it has no chunks.
Then toss in the flour and cream them together.
This is the egg/sugar mixture. It looked enticing so I had to work to keep my son’s hands out of the bowl. I finally promised him the beater at the end. That worked!
Ready for the oven!
Do a quick leveling of the top and get it in the oven.
I’m telling you, that top. It was sweet and chewy like meringue marrying a muffin top.
Serve with strawberries and whipped cream as we did. Or you can use any berry, peaches, ice cream, etc. Plain pound cake wouldn’t be so bad either. 😉 With coffee…yum.
What’ your favorite Pound Cake pairing?
6 thoughts on “Pound Cake”
Pound cake paired with more pound cake. Or any berries. I am definitely making this tonight… maybe instead of dinner. (kidding) We have a lot of berries to go with it and that will make a tasty dessert!
Yum! Grandma Joyce baked a cookie sheet full of shortbread to pair with strawberries for short cake. Also yum!
Yum! I’ll keep an eye out for shortbread too!
The pound cake was delicious. It seemed like it had sugar on the top. Did you sprinkle some on the top when you baked it.
Nope! I think the way the sugar and the eggs are whipped together created that crunchy top. Glad you liked it!
Pound cake for dinner – great idea!
This pound cake is good even without berries, and whip cream, but why would you leave that out!
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