When it is berry season in Michigan it can get hard to eat them all before they get overripe. Whenever this happens, I do what any dessert loving person does…. I make Pound Cake and homemade whipped cream. It’s what any sensible person would do.
This Pound Cake Recipe is from one of my favorite blogs, Food and Swine. If you decide to make this, you won’t regret it.
Homemade Pound Cake
2015-07-18 04:14:03
A delicious pound cake that pairs well with seasonal berries.
Ingredients
- For the Pound Cake
- 1 cups Butter at room temperature
- 1 cups Granulated Sugar
- 4 large Eggs at room temperature
- 2 tsp Vanilla Extract
- 1 tsp baking powder
- 2 cups Flour all-purpose
- For the Berries
- 4 cups seasonal berries
- 1/2 cup Granulated Sugar
- 1 tbsp water or orange juice
Instructions
- For the Cake
- Preheat oven to 350 degrees F. Cream butter and sugar until light and fluffy, 2 minutes. Add eggs 1 at a time, mixing until incorporated, 30 seconds each. Add vanilla, baking powder and half of flour. Mix until combined and add remaining flour. Mix until combined. Do not overmix.
- Grease an 8x4 inch loaf pan and spoon batter into pan, smoothing top. Bake for 40-45 minutes or until cake tester comes out clean after inserted into center of cake, or when the internal temperature is 200 degrees.
- For the Berries
- Combine berries, sugar and water/orange juice. Let stand for 30 minutes. When pound cake is cooled, serve with berries and sweetened, freshly whipped cream. Makes 12 generous slices or 16 average slices.
Messy Kennedy https://www.messykennedy.com/
