Makes 2 standard 3” x 5” x 9” loaf pans

Why is it called a pound cake?  Because a true pound cake contains a pound of each ingredient.  Also, a true pound cake has no leavening. It’s all those eggs that make it rise.  Pound cake is the  foundation for many desserts including trifle, however it is perfectly delicious on its own.  Try a slice with a scoop of good vanilla ice cream on top, or some sliced strawberries, hey, how about strawberries and ice cream.  It’s delicious with a little liqueur drizzled over it too.

1 pound sugar

1 pound butter

1 pound eggs (10 to 12)

1 tablespoon vanilla flavoring or lemon juice*

1 pound flour

Pre-heat oven to 325°.  Prepare 2, 3” x 5” x 9” loaf pans by lining with baker’s parchment or with non-stick spray. Cream the butter and sugar together well.  Beat in the eggs, one at a time.  Fold in the flour about ¼ cup at a time.  Divide the batter between the two pans and bake in the oven for 45 minutes to one hour or until a slim bamboo skewer inserted in the center comes out clean.  Place the on a wire rack and allow to cool completely before removing the cakes from their pans.

* If using lemon juice, also add about 1 teaspoon lemon zest.