Classic Pound Cake

Classic Pound Cake with fresh blackberries and whipped cream.

I find it very odd that I keep posting dessert recipes in January, which is after all, supposed to be the month for New Year's Resolutions and inevitably includes diet and exercise.  Maybe it's the cold weather and warm fire, but it always makes me want to bake.  Which means, if I am going to stick to all my resolutions, I have to start going door to door with pieces of cakes and tarts.  Don't you wish you were my neighbor?

The crumbly part is my favorite.

So no worries!  This is a super simple, super delicious, super tasting classic pound cake.  It was actually fun to make.  I don't know.  I am weird that way.  Lots of mixing is my drug of choice.  Nothing more calming than whipping something.  If you don't mind a little vigorous beating, you'll be just fine.  And, if you take a long walk around the block, sharing pieces of your cake, your body will be fine too!

Too pretty to eat?

Quick History Lesson:
Where did the "pound cake" get its name?   It is not because you gain a pound when you eat it, but rather the recipe traditionally called for a pound of each of four ingredients: butter, sugar, eggs and flour.  Though most modern recipes have changes the proportions slightly, you can still make a fabulous cake with just these four ingredients.  I did add vanilla for flavor, so technically my recipe has five ingredients.  You can add any flavoring you want.  Almond would be delicious, or orange, lemon...mmm.  This is a great go-to recipe for unexpected visitors because most people have these ingredients at home.  Enjoy!

Guess who made this piece disappear?

Classic Pound Cake
1 pound butter, softened
6 eggs
1 pound powdered sugar
3 cups cake flour
1 tablespoon vanilla

Preheat oven to 325 degrees Fahrenheit.  Cream butter with sugar until light.  Add eggs one at a time, beating after each addition.  Add flour, mixing only until smooth.  Pour into 10-inch greased and floured fluted tube pan.   Bake at 325ºF for 1 hour 15 minutes. Cool 15 minutes in pan before turning out on wire rack to cool.