A homemade Pound Cake with Strawberries is made perfect in its simplicity.
Henry Wadsworth Longfellow once said,
“In character, in manner, in style,
in all things, the supreme excellence
For me, summer embodies simplicity. And this pound cake seems to shine brightest when the season’s berries are at their peak.
The pound cake, so named for its original proportion: a pound each of flour, butter, and sugar, is a moist cake that keeps exceptionally well and holds its warm and fragrant vanilla flavor magnificently.
And yes… it freezes beautifully.
While we’ve not kept the original proportions, we’ve tailored it to fit a simply styled loaf pan.
1–1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
sweetened whipped cream
Preheat the oven to 325 degrees. Butter and flour an 8x4x2-inch or 9x5x3-inch loaf pan. Set aside.
In the bowl of a stand mixer at medium speed or with electric beaters, beat the butter until smooth. Add the sugar in a steady stream, scraping the bowl with a spatula as necessary. Continue beating until the mixture is very light and fluffy, about 4 to 5 minutes.
Add the eggs, one at a time, and mix until well blended; 3 to 4 minutes.
Reduce the speed to low; add the dry ingredients and buttermilk alternately to butter mixture. Mix until just combined. Fold in vanilla just to blend.
Pour batter into prepared loaf pan. Bake at 325 degrees for 60 to 75 minutes or until a toothpick inserted in the middle comes out clean.
Cool 10 minutes in the pan before removing to a metal rack to cool completely.
Slice and served with strawberries and sweetened whipping cream.