Nothing makes a house more like a home than a tantalizing whiff of a cake baking! The practice of baking and sharing goodies was deeply ingrained in our upbringing. Mother made one main dessert each weekend which we shared with Sunday company and nibbled off of the rest of the week.
One of my favorites was good ‘ol fashioned pound cake; Mom called it Bonnie Butter Cake. And how better to punch up the quality of a hand me down recipe than to use fresh eggs from your own backyard hens!
Celebrate your spring special occasions with pound cake smothered in fresh spring berries and cold whipped cream. If any cake is leftover, it’s the perfect foundation for a trifle. I’ll include that recipe at a later date.
Besides fresh ingredients, the secret to a dense but leavened pound cake is to not be stingy on the time spent creaming till light and fluffy your butter (not margarine), sugar, and eggs. It should change colors from dark yellow to almost white as the egg whites and yellows whip up. Then at low speed, add your remaining ingredients, alternating between the dry and wet. You can flavor the pound cake with either lemon or vanilla extract. If using lemon, zest one lemon and fold into the finished batter. Pour into a large greased and floured tube cake pan and bake at 325 for one hour and 20-30 minutes, until toothpick comes out clean. Cool in the pan for ten minutes. Invert onto cake platter and cool completely before slicing.
What toppings do you prefer on your pound cake, or do you like it just plain?
1 1/2 cups room temperature butter
3 cups sugar
1/2 tsp salt
1/4 tsp baking soda
3 cups flour
8 oz sour cream
1 tsp lemon or vanilla extract
zest from one lemon if using lemon flavoring