|Mama's Pound Cake|
If there was a way that I could make a living out of baking, eating, and discussing pound cake, I would. It fascinates me in its simplicity, the ingredients are common baking ingredients. But, it is the execution of combining those ingredients together that makes the pound cake so special, unlike any other dessert. The moist density, the flaky top crust with the buttery rim of delicious perfection, the subtle flavors of vanilla, almond, or lemon all come together to create this signature cake.
|Marbled Pound Cake|
|Georgia Peach Pound Cake|
|Strawberry Swirl Cream Cheese Pound Cake|
|Key Lime Pound Cake|
Between the preparation and the baking time, you will invest about two hours of your life into creating just one pound cake. But, oh, the rewards…a hearty cake that can stand up to the elements! A pound cake has never dried out in my house because it has never lasted long enough to get to that point. It can be frozen and still retain the fresh-baked taste when thawed. While I find it at its best unadorned, the pound cake holds up under a covering of thick buttercream frosting or a light and thin glaze. Use it as a base for strawberry shortcake if you want to know true pleasure.
|Chocolate Pound Cake|