Thursday, June 16, 2011

Vanilla Pound Cake



This seems like such an incredibly appropriate post for today. My girls watched a “Strawberry Shortcake” episode earlier, and the theme song has been in my head every since, “…That girls so sweet, just like her name…” After watching it with them, (Yes… I watched it with them, thanks to my nursing child, I’m a bit hard up for quality entertainment around here. :) I came to the conclusion that she is a little TOO sweet- unrealistically so. You like a good, positive main character, but she was over-the-top unrealistic optimistic. I guess it is at least wholesome, right? They could be watching worse things, surely. Anyway, regardless of the cheesy cartoon, this is one SWEET dessert. Hard to beat an easy-to-make pound cake topped with yummy strawberry sauce!

Vanilla Pound Cake (

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 cup sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  1. Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.

  2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).

  3. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

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