Buttery pound cake

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.

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