Looking for an easy and delicious dessert to celebrate the season? A pound cake is your answer! The name “pound cake” comes from the rather precise recipe for a cake that calls for one pound of sugar, one pound of butter, and one pound of flour. Today the ratio of sugar to butter to flour sometimes varies, but the results are usually the same. Pound cake is one of those reliable desserts that every culture seems to embrace because it goes well with everything, especially summer berries and freshly whipped cream (for added zing, add a tablespoon or two of lemon curd!)
2 sticks unsalted butter, at room temperature
1 (8 oz.) package cream cheese, at room temperature
2 cups granulated sugar
2 tsp. vanilla extract
2 1/4 cups self-rising cake flour
6 large eggs
Fresh blueberries, strawberries or raspberries for serving
Whipped cream for serving
1. Preheat the oven to 350º F. Butter a 10-inch Bundt or tube pan and dust with flour; tap out excess.
2. In a large bowl, beat the butter and cream cheese with an electric mixer on medium until light and fluffy. Add the sugar, vanilla, and flour and beat on medium-low for 2 to 3 minutes or until blended. Add the eggs, one at a time, beating well after each addition.
3. Pour the batter into the prepared pan and bake for about 50 minutes or until a skewer inserted into the center comes out clean.
4. Remove the cake from the oven and let it cool on a wire rack for 15 minutes. Invert the pan onto a plate and then return the cake to upright and let cool completely before cutting into slices.
5. To serve, put some berries next to each piece of cake and top with whipped cream, if desired.