A Classic Pound Cake

I have a thing for classics. For elegance, simplicity, for things done just so. The perfect pair of nude heels, a chocolaty brownie, dark pair of blue jeans, a white wedding dress, tear drop pearl earrings, The Father of the Bride, a white house with a picket fence...

This is pound cake in its simplest form. There's nothing special going on here- but you could make it special. The possibilities to dress this up are endless. I had it with sliced strawberries one day. A drizzle of honey the next. Cool whipped cream. It has the perfect amount of sweetness, making it a treat for any time of the day. Have it for breakfast. Pack it for lunch as a light dessert (at least, it's lighter than many other pound cake recipes out there, 3 eggs people!).

I'm in love with this white cake stand. Another classic, wouldn't you say?

Source: Sweets By Sillianah

1 3/4 cups unbleached all purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 1/4 teaspoons vanilla extract
1/4 cup whole milk


Preheat oven to 350 degrees F.  Butter & flour 9x5x3-inch metal loaf pan.

Whisk flour and salt in medium bowl to blend.  Using electric mixer, beat butter in large bowl until fluffy.  Gradually add sugar, beating until blended well.  Beat in eggs 1 at a time, occasionally scraping down sides of bowl.  Beat in vanilla.  Beat in half of flour mixture, then milk, then remaining flour mixture.  Spread batter evenly in prepared pan.

Bake cake until golden and tester inserted into center comes out clean, about 1 hour 15 minutes.  Cool cake in pan 10 minutes.  Cut around pan sides to loosen cake.  Turn cake out onto rack.  Turn right side up and cool completely.


What are some things that you find timeless?