Pound cake's name was derived from its recipe: 1 lb butter, 1 lb sugar, etc. This pound cake may stray from the original recipe, but it's as easy to make and even tastier! This stores very well in the freezer for months and takes no time to defrost. Great to have on hand for unexpected company or a sudden sweet-tooth.
1/2 lb butter, softened
2 cups confectioner's (powdered) sugar
3 large eggs
1-2/3 cups all-purpose flour
1 tablespoon pure vanilla extract
Preheat oven to 325 degrees F. Coat 8-1/2' loaf pan with cooking spray.
Cream butter with sugar with mixer on high speed for 5 minutes. Add one egg and a little of the flour. Beat for 2 minutes to combine.
Add second egg and half of the remaining flour. Beat an additional 2 minutes. Add the third egg, the remaining flour and the extract. Beat 2 minutes.
Spread batter evenly in prepared loaf pan, smoothing the top. Tap gently on hard surface to remove any air bubbles.
Bake for 65 minutes or until tester inserted into center comes out clean.
Cool in loaf pan on wire rack 30 minutes. Remove from pan and allow to cool completely.
Cut into 1/2 inch thick slices. Wrap in plastic wrap and then a layer of tin foil. Label and freeze for up to 3 months.
Remove pound cake from the freezer and remove tin foil. One slice will take approximately 10 minutes to defrost.
- Spread a thin layer of Nutella on two slices of pound cake. Top one slice with thinly sliced fresh strawberries. Put the two slices together sandwich-style, Nutella sides in. Cook on panini pan or press until lightly browned.
- Server with fresh, cut-up fruit and a dollop of whipped cream.
- Sift a thin layer of confectioners sugar over top and serve plain.
- Drizzle with chocolate ganache.