Some Things Never Change
I never had a sweet tooth as a kid. This was much to my mother’s chagrin, I’m sure.
She would pour forth as much effort on her desserts as the main dish. Sometimes I would indulge in a forkful or two of the ooegy gooey sweet ending, but more often than not I would instead take an extra helping of vegetables or a piece of bread.
She was never at a loss for takers though. My older brother loves sweet things and began every meal with the questions, “What’s for dessert?!”, and still does.
Some things never change.
Sweets will never rank high on my list of cooking or eating priorities.
Mostly my desserts are fruits that’s been gussied up with perhaps a dab of whipped cream.
Pound Cake is a Steady Standby Favorite For A Simple Dessert
One of my standby favorites when I do need something more than fruit is pound cake.
It’s easy to whip together in a pinch without a trip to the grocery store. Most of the ingredients are staples already on hand.
Pound cake originated in Great Britain and the first recipes called for a pound each of butter, eggs, and flour. Thus the name pound cake. Over the years, that formula has been whittled down to a more manageable amount.
Pound Cake And A Happy Face
A few years ago I made a pound cake for a gathering with friends. I brought the leftovers home and shared them the next day at breakfast with my oldest daughter who was 20 at the time.
While she waited for me to join her at the table, she got creative with the fruit and bacon, making a happy face just like she did when she was eight.
Some things just never change.
And I’m sure glad they don’t.
Pound cake is like an true-blue friend, always there, always welcoming. Go glamorous with by adding fresh fruit, powdered sugar, or whipped cream. Or all three!
- 2 cups sugar
- 1 cup unsalted butter, softened
- 5 eggs
- 1/4 sour cream
- 1/4 cup milk
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1/2 teaspoon salt
- Heat oven to 350.
- Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy.
- Continue beating, adding eggs one at a time until well mixed.
- Add sour cream, milk, and vanilla.
- Continue beating, scraping the bowl often, until well mixed.
- Reduce speed to low. Add flour and salt; beat until just moistened.
- Spoon batter into greased and floured bundt or loaf pan.
- Bake for 55 to 65 minutes.
- Remove from pan.
- Once cooled, cut into slices. Sprinkle with powdered sugar, fresh fruit, spiced oranges.
- Optional: Top with whipped cream.
Try zesting a couple of lemons and adding the zest plus 1-2 tablespoons of lemon juice to the batter for a tasty variation.
This recipe is based on a recipe from a Land-O-Lakes butter carton and I’ve used it for years!