This simple recipe is not intimidating and a fun baking project for kids of all ages. Most will have the ingredients readily available without having to make a mad dash to the market!
Topping combinations are endless, but for the month of May, Arkansas strawberries and fresh whipped cream would be my first choice!
PS* Pound Cake (*Plain and Simple)
1 cup salted butter, softened
1 ¾ cup sugar
5 eggs, room temperature
1 tablespoon vanilla
2 cups all-purpose flour, shifted
- Preheat oven to 300 degrees F. Coat a 12 cup or larger angel food or Bundt pan with nonstick baking spray. Set aside.
- Add butter and sugar to a large bowl and beat with mixer on medium setting until creamy. Add eggs one at a time; mixing well after each addition. Add vanilla. Slowing add flour and beat on low setting until combined. Do not overmix.
- Spoon batter into prepared pan. Bake for 1 hour and check doneness by inserting a toothpick into cake, if it comes out moist return cake to the oven and back an addition 15 to 30 minutes longer or until cake is done.
- Let the cake cool in pan for 10 minutes. Place a wire rack over the base of the cake, invert the pan. Remove the pan and let the cake cool completely before serving/storing.
Cook’s Note: If you can resist the temptation – let the cake age for a day before cutting. It will be well worth the wait! Slice and serve plain and simple or with fresh berries and whipped cream I like to use two smaller 6 cup pans so that I can easily gift to family and friends. Smaller pans do not take as long to bake. Check after 40 minutes.