My Rick loves pound cake. And our 4th of July traditions seems to include a dessert of macerated berries over store-bought pound cake, with whipped cream. Not this year! I remembered that my bestie, Tammy, makes kick-ass pound cake, so I begged for her recipe. Luckily, she not only shared the recipe with me, but agreed to let me share it with all of you 🙂
This will make 4-5 loaves depending on size. (Tammy uses loaf pans, but I used 1 bundt cake pan and 1 loaf pan).
WARNING: This is not diet food!
Ingredients:
- 1 lb salted butter, room temperature
- 3 cups granulated sugar
- 6 eggs, room temperature
- 1 tsp salt
- 3 cups flour
- 1 cup whipping cream
- Vanilla extract (approx 1 tsp, to taste)
Cream butter in mixer for a few minutes and then add sugar, one cup at a time. Add one egg at a time, making sure each egg is blended well before adding another. Add vanilla extract, mix well. Add flour and whipping cream, alternating between the two. Spread into greased & floured pans and cook in preheated oven on 350, on center rack, for 1 hour, or until tooth pick comes out clean. Cool in pans on wire rack for a few minutes, until cake pulls away from the sides.
The outside of the cakes will be crispy, but the inside moist. You will find them buttery and sweet, and ADDICTIVE. My family devoured them with fruit and whipped cream, but I also enjoyed a slice (or ten) all by itself, and with a cup of coffee in the morning.
Do you have a favorite pound cake variation? What is your favorite way to serve it? Please share in the comments or email us at: jenn@jfriedmanfast.com.
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