Our tried-and-true recipe is worth holding onto.
There is no shortage of pound cake recipes on the internet.
But neither of those recipes are the one that readers search for the most.
Credit: Photography: Caitlin Bensel; Food Styling: Torie Cox
And after just one slice of this pound cake, you’ll understand why.
It all starts with a pound ofbutter(fitting, right?
), which is beaten until light and airy.
Credit:Magdalena NiemczykâElanArt/Getty Images
(This is a key step; don’t give a shot to rush it.)
Finally, the vanilla and almond extracts are folded in, which give the cake its signature taste.
Although simple, this formula yields a moist, buttery pound cake, with a golden brown crust.
(Who doesn’t love cake for breakfast?)
It has never failed me."
“Ive been making this pound cake for years.
(Make one for you and share the other as a gift!)
Others have added acitrus glazeto the cake to add another dimension to the simple dessert.
You could even top slices withlemon curd, for those who like tart-citrus desserts.
But those are only a few ways to dress up this classic recipe.
Try it out yourself and get creative with your own clever twists.
