A comforting cake for a crazy day, a bad week, or just as a delicious treat.
By Jerri Green
It has been a rough week with our little family. Everything from a funeral to a broken toe to a couple of trips to the emergency room – not for the toe – you name it, we have been through it. It is the kinda week that that you need dessert – and lots of it. Enter this wonderful vanilla pound cake. Simple, tasty, and comforting.
I found this recipe in William Sonoma’s The Cookbook For Kids: Great Recipes for Kids Who Love to Cook. I often find recipes for my carnivore husband in here (he really does have the palate of a five year old) and my little omnivore can help me make the dishes too, assuming he can stop banging his head on everything (seriously, the bruises are so bad I am pretty sure someone is gonna call CPS on me the next time we go to the grocery).
- ¾ cup of butter at room temperature
- 1½ cups of sugar
- 3 large organic eggs
- 1 tsp of vanilla extract
- 2 cups of flour
- 1 tsp of baking powder
- ¼ tsp of salt
- ⅔ cup of milk
- berries and a bit more sugar for serving
- whipped cream also optional
- Preheat the oven to 350 degrees.
- Line a loaf pan with parchment paper and spray with nonstick oil.
- Using a mixer combine the butter and sugar until creamy and pale.
- Add in the eggs one at a time.
- Beat in the vanilla.
- In a separate bowl mix the dry ingredients - flour, baking powder, and salt.
- Beat in ⅓ of the dry mix, then half of the milk, another third of the dry mix, then rest of the milk, then the rest of the dry mix.
- Pour the batter into the loaf pan.
- Bake about one hour, until toothpick inserted comes out clean and top is golden brown. (Drape with aluminum foil if needed to prevent burning.)
- Cool in pan for ten minutes.
- Turn onto wire rack and let cool completely.
- Slice and serve with mixed berries and sugar and/or whipped cream.