Oh, pound cake. How I both hate you and love you. You are so awful for me, with all your sugar and butter. But you are oh so delicious.
I had originally planned to make banana cream pie this evening, but I just wasn't feeling up to making whipped cream (if you haven't tried homemade whipped cream, I suggest you do right now. You'll never eat cool whip again). So I was flipping through cookbooks and found this recipe for the classic pound cake, and decided I had to have it. Pound cake is definitely one of my favorite desserts, and this one was great, I just wish I had some strawberries to put on top of it. Yum.
Classic Pound Cake
3 sticks of butter
2 cups all purpose flour
1 teaspoon salt
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
6 large eggs
Preheat the oven to 350. Butter a 9 x 5 inch loaf pan; set aside
In a medium bowl, whisk together the flour and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium-low speed until light and fluffy, 3 to 5 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating until combined. With mixer on low speed, add the flour mixture, beat until just combined.
Spoon the batter into the prepared pan, and smooth with an offset spatula Bake until cake is golden and a toothpick comes out clean, 50-55 minutes.