Pound Cake

Whenever strawberries came in season, I used to beg my mom to bake pound cake to go with them. Pound cake is a traditional recipe that consists of 1 pound each of flour, sugar, butter, and eggs. This recipe is a bit different, but it works just as well, and makes a wonderful cake. Serve sliced with some strawberries and whipped cream for a fresh-tasting dessert, or try with some different types of jams as well. The cake’s flavor is versatile and would go well with many seasonal berries and fruits.


  • 1 1/2 cups (345 grams) butter, at room temperature
  • 6 eggs
  • 3 cups flour
  • 2 1/2 cups sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup milk


1. Grease two loaf tins and line the bottom and long edges with baking paper and set aside.

2. In a medium bowl, sift together the flour, baking powder, and salt; then set aside.

3. In a large bowl, cream the butter and sugar until light and fluffy. Add each of the eggs one at a time, mixing in between each addition. Once everything is combined, add in the vanilla extract.

4. Add in the flour mixture, alternating with the milk, until everything is thoroughly mixed.

5. Divide the batter evenly into the two loaf pans and place them into a cold oven. Set the oven to 350°F (175°C) and bake for about 1 hour or until the top is golden brown and a cake tester inserted into the top comes out clean.

6. Immediately after removing from the oven, use a knife to loosen the cake from the edge of the pan (the short edges won’t have the baking paper on them). Then allow them to cool in the pan for about 10 minutes before removing to a wire rack to cool completely.

7. Once cool, use a serrated knife to slice and serve. Top with whatever you would like. I like to use strawberries in their own syrup. To make these, slice a bunch of strawberries and place in a storage container before making your cakes. Add a couple teaspoons of sugar and shake gently to coat. Place them in the fridge to soak until your cake in finished. Once the cakes are ready, the berries should have a nice juice to go with them and they’ll be really sweet.

8. Store these cakes by wrapping tightly with plastic wrap, and place in the freezer if keeping for more than a day or two.

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1 Comment

  1. And they taste out-standing!!
    So talented, you star 🙂


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