I decided to attack a classic pound cake recipe. I would use one less egg than the actual recipe calls for. But the sweetness was just right for our tastes. I also baked it longer than the 45 mins it needed. I baked my version for an hour longer -- kind of long for a cake but the batter was quite thick and I did use a loaf pan too. How else could you bake a pound cake -- they are always baked in a loaf pan!
Ingredients were simple...here it is, enjoy this Sara Lee classic.
Classic Pound Cake (serves 6-8)
Preheat oven at 325 F
2 cups of all purpose flour
1/2 tsp salt
1 cup unsalted butter, softened
1 2/3 cup of granulated sugar
4 eggs (recipe called for 5 but I think 4 would work too)
2 tsp vanilla extract
In a bowl, mix flour and salt. Set aside.
In another bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, beating in between each egg addition. Beat in vanilla.
Add flour mixture 1/3 of the portion each time. Stir until well blended. Don't over stir.
Pour into lightly greased or lined with parchment paper loaf pan. Spread evenly. Bake in preheated oven until top is brown and inserted toothpick comes out clean (not wet). Approx. 70 minutes. But I would check with the toothpick at 50 mins first. Depending on your oven, pan and rack level in the oven, the time may vary. Maybe that is why my cake took longer.
Let cool completely before removing from the pan. Serve with strawberries and whipped cream.
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