I love pound cake as I am a huge fan of strawberry shortcake! Sad news is that strawberries are out of season here in Morocco. However why should that stop me at trying my hand at baking a pound cake from scratch?
Which I have to admit doesn’t happen often just because I am not all that modivate to be in the kitchen ALL day – not to mention doing the dishes!
However for my first time baking a pound cake from scratch – it really wasn’t that hard except for the creaming the butter and sugar by hand!
So give your hand a try at this YUMMY pound cake – my husband was so impressed the whole cake disappeared that night and it wasn’t me who ate it!
2/3 cup butter or margarine, softened
1 1/4 cups sugar
2/3 cup milk
1 tsp vanilla, almond, or lemon extract
2 cups flour
1 tsp salt
1/2 tsp baking powder
Cream butter and sugar till light and fluffy. Blend in milk and extract. Sift dry ingredients together and add. Beat till smooth. Add eggs one at a time, beating well after each addition. Pour into a well greased and floured loaf pan. (Mine is about 9×5″.) Bake at 300° for about 90 minutes or until a toothpick comes out clean. Cool for 5 minutes, then remove to a cooling rack. Cool completely.
(I was too tempted to wait for the cake to cool be for cutting and eating the first slice! – You might be too! )