Have you ever noticed how food and memories are often tied together? I always think of my grandpa when I make a pound cake. As a little girl, I remember helping him in his country kitchen while he mixed the ingredients together and spooned the batter into the pan.
The two of us were extra fond of the crunchy top of the cake. Grandpa discovered that there was more of the crunchy part if the cake batter fell while it baked so from that time on, Grandpa’s cakes collapsed during the baking time. I remember him waiting until everyone else left the kitchen, and then he’d wink at me and bang the oven door several times. It was our secret.
Family members often commented about Grandpa’s lack of success with his pound cakes—and then he’d turn his head and smile at me. Such sweet memories!
This is a simple pound cake recipe and I’ve made it countless times through the years. It’s a great dessert for unexpected company because the ingredients are usually on hand in the pantry and refrigerator. I hope you’ll enjoy it—and don’t forget to take time to make some kitchen memories with your family.
And I hope you’ll stop by and visit me on my Facebook page, on Twitter, and my blog for encouragement with a southern drawl, recipes, helpful tips, and inspirational stories.
2 sticks butter, softened (no substitutes)
2 cups sugar
Pinch of salt
2 cups all purpose flour
1 tsp. vanilla
Cream the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the salt to the flour and slowly fold into the butter mixture. Add the vanilla and blend well. Pour into a greased and floured tube or bundt pan. Place the cake pan into a cold oven (do not preheat) and then bake at 325° for about one hour or until golden brown. (Don’t open the oven door until the time is almost up.) Remove the cake from the oven and let it cool in the pan for 10 minutes. Turn it out on a wire rack to finish cooling. This pound cake is delicious plain or with strawberries and whipped cream. Enjoy!
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