My very dear sister C, made this amazing pound cake for us to enjoy as dessert last night. It was delectable! Not too sweet and not too heavy, it is the perfect summer dessert. The recipe is from a cookbook my mother has from when we lived in Alabama. The original recipe s Mady Jackson’s.
1 pound butter (room temperature)
3 cups sugar
4 cups flour
6 eggs (room temperature)
3/4 cup milk (we used skim)
2 teaspoons vanilla
1.5 teaspoons salt
Directions: Pre-heat oven to 325. Mix together butter and sugar until creamy and fluffy. Add flour, alternating with milk. Add eggs, one at a time. Add vanilla and salt. Put in a well-greased and floured tube pan or spring form. (Be careful with the spring form, sometimes the outsides get too crispy and the inside doesn’t cook enough.) Cook 1.5 hours, or until done in the center. For better cooking, bake for 40 minutes and then rotate and bake for another 40 minutes.
This pound cake is amazing on it’s own. It’s even more wonderful with fresh fruit, like mashed strawberries or peaches. If I could eat only one dessert for the rest of the summer, this might be it. Yum!