National POUND Cake Day!!!

National POUND Cake Day!!!

POUND Cake is so yummy and delicious but can be very heavy if not prepared correctly.  The concept is simple, 1 lb of sugar, 1 lb of flour, 1 lb of butter, and 1 lb of eggs, all you need to do is add or subtract evenly across the board to make larger or smaller batches.  The 1:1:1:1 recipe is great for novice bakers but a real pro knows how to make a POUND cake, a POUND cake, without that heaviness.

My Mom has a recipe for POUND cake (recipe below) that is delicious and light with this perfectly sweet flavor that is not too sweet but not, not sweet enough.  I think it has to do with the confectioners sugar vs using regular sugar.  I also think that the the lightness is due to the fact that the recipe does not follow the 1:1:1:1 ratio.

For me the best way to eat POUND cake is with a little more confectioners sugar dusted on top, some macerated strawberries and homemade fresh whipped cream (recipe below).

My Mom's POUND Cake 

Total Time: 1 hour 15 minutes - 1 hour 45 minutes | Prep: 15 minutes | Cook: 1 hour - 1 hour 30 minutes | Yield: 16 to 20 servings | Level: Easy

Ingredients

• 1 pound of butter
• 1 box of confectioners sugar (1 pound)
• 6 eggs
• 3 cups sifted flour (measured after sifting)
• Pinch of salt
• 2 teaspoons of vanilla (extract)

Directions

Preheat oven to 350 degrees.

Grease and flour pan, I prefer a angel food pan (similar in shape to a bundt pan but has a smaller hole in the center and taller sides)

Cream butter and sugar.

Add eggs, one at a time.

Add vanilla, salt, and flour.

Pour batter into prepared pan and bake in preheated oven for 1 to 1.5 hours depending on your oven.

Homemade Fresh Whipped Cream

Total Time: 5 minutes | Prep: 5 minutes | Cook: N/A | Yield: 2 cups | Level: Easy

Ingredients

• 1 cup heavy whipping cream
• 1 tablespoon confectioners sugar
• 1 teaspoon vanilla (extract)
• 1 Equal artificial sweetener 

Directions

Pour the heavy cream into a large bowl.  Be aware that as the cream is whipped it will double in size, so make sure the bowl is big enough.

Add the confectioners' sugar, vanilla extract, and Equal. The Equal will keep the cream from falling.  Adding a little more sugar to thicker, but don't add too much.

Using a wire whisk or beater, whip the mixture together until you get soft peaks.

Always taste as you go so that you do not make it too sweet or not sweet enough.  If more sugar is needed it needs to be added before the soft peaks are created.

If you lift the whisk out of the cream and a small peak comes up with it, you're there.  If using a electric beater, start on a low speed and gradually move up to high.  Do not over beat the cream or you will make butter instead of whipped cream.

Serve and enjoy.