Yesterday I decided to make a pound cake from scratch. I followed a recipe in a cookbook I have that claimed the recipe was over 100 years old. The cake called for the typical ingredients with the exception of 1 tsp of vanilla extract, and 1 tsp of lemon extract. It didn’t call for baking soda, just baking powder.
I made the cake per the recipe, poured the batter into a loaf pan, and baked it for an hour at the recommended temperature of 325 degrees. I have to say it took a lot longer than an hour to bake completely. In the meantime I ran into the problem of the outside baking too fast. When it came out of the oven I was leery. I let it cool and when it came time to cut it I realized the outside was too brown for my liking. So, I cut the crust off and sliced the cake. It was DELICIOUS! Let me say it again – DELICIOUS. After slicing it I cubed the slices and layered it with fresh-cut strawberries in a glass bowl. When I served it I let everyone put their own whipped cream on top.
Unfortunately, I don’t have any pictures because it got eaten so fast there wasn’t time. If I make it again I may try to cover it with aluminum foil to prevent the outside from browning like it did. But this is definitely a make again cake!
