This rich dense Pound Cake with Strawberry Sauce is a classic dessert that will satisfy your sweet tooth! Fresh fruit and a dollop of whipped topping adds extra yumminess!

Did you know that this cake was created back in the 1700’s WAAAY before leavening agents were incorporated into recipes. It was called a Pound Cake so that bakers could remember the recipe ratio. One pound each of flour, butter, sugar, and eggs. I learned that way back in the 7th grade when I took a home economics class. Funny how I remember that tidbit! I also learned how to make cream puffs in that class, which I’ll have to share in another post.

The pound for pound ratio makes a heck of a lot of cake, so over the years cooks have adjusted the recipe to accommodate smaller families, and started to change up the classic recipe by add baking powder and milk. I like using the plain pound cake recipe when I want to serve it with my fresh strawberry sauce, but go ahead and customize your pound cake by getting creative with ingredients by adding coconut, almond extract, lemon or even a splash of rum.

Yield: 8-10

Pound Cake Topped with Strawberry Sauce

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Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 2 sticks (1/2 pound) unsalted butter, room temperature
• 2 cups fine granulated sugar
• 4 extra-large eggs, room temperature
• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup buttermilk, room temperature
• 1 teaspoon vanilla extract

Instructions

Preheat oven to 325 degrees

Grease and flour pans (I used 9X4 loaf, and 7 inch bundt pan)

Cream the butter and sugar in a medium sized bowl until light and fluffy (approximately 5-8 minutes).

Beat in the eggs one at a time.

In a separate bowl sift the flour, baking powder and salt together.

Combine vanilla and buttermilk in a measuring cup.

Begin to add the flour and buttermilk to the batter, alternating between the two starting and ending with the flour.

Bake for 45-60 minutes or until toothpick comes out clean. Cool for about 10 minutes before removing them from pans.

Notes

The batter is enough to make two standard loafs (8 1/4 x 4 1/2) or a large bundt cake. I used a small bundt pan (7 inch) and loaf pan (9 x 4).

Let all your ingredients sit a room temperature. I forgot to set out my eggs, so I put them in a bowl of warm water for about 10 minutes to get them to room temperature quicker.

I used a small bundt pan (7 inch round) and a loaf pan for two different types of serving options. The loaf went to work with me!

I’m seeing lots of strawberries in my stores and at the farmer’s market! I picked up three pints of very sweet berries from a road side produce stand. I ate some fresh right away, sliced some and put in the freezer for my smoothies for later, and made two batches of my strawberry topping.

Have a great week and don’t foget to check out and “Like” my new Facebook page, The Foodie Affair. Thanks a bunch!