There’s something about the morning and evening chill in the air that beckons me to bake. I’m not even sure what conjured up the memory of pound cake but I can remember my mother and grandmother baking them. I also vividly recall the aroma, taking them out of the oven, and while still warm, adding some butter to a piece, just as you would for toast.
It was a delicious thought and one that led me to scrounging around in my baking pan cabinet until I found a loaf pan.
I also perused through several cookbooks and found this easy and delicious recipe.
2 cups all purpose flour (plus a little extra for pan)
1 cup sugar
4 large eggs
2 tsp pure vanilla extract
1/2 tsp salt
Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With the mixer on low, gradually add flour, beating just until combined (do not overmix).
Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.
I loved this just as it was but you could also add some strawberries or other fruit topping that you like.