Pound for Pound

Light on effort and heavy on flavor, pound cake has earned is long-lasting popularity.  The name is derived from the traditional ingredients - one pound each of flour, butter, sugar and eggs - which remain essentially the same to this day.  The recipe isn't difficult, but it tends to be a bit finicky if not made with care.  


Classic Pound Cake

• 3 1/4 cups flour
• 1 tablespoon coarse salt
• 1 pound of butter (4 regularly sized sticks at room temperature)
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 9 large eggs at room temperature

Topping

• 2 cups of berries
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• Whipping cream

Preheat oven to 315 degrees. Butter two 5'' by 9'' loaf pans.  Combine flour and salt together in a bowl.  Thoroughly cream butter and sugar together in a mixer on high speed until pale and fluffy for about 8 minutes.  Reduce speed to medium and add vanilla.  Lightly beat the eggs by hand and add to butter-sugar mixture in 4 batches, mixing thoroughly and scraping down sides of bowl between each addition of egg.  Reduce speed to low and add flour in 4 batches, mixing until just incorporated.  Divide batter between the two loaf plans and tap down to ensure even distributions, smooth tops with spatula.  Bake loafs for 65 minutes, or until a tester inserted in the center of each loaf comes out clean.  Let loaves cool in pans for about 30 minutes, then remove cakes and allow to cool completely.  

For topping combine berries, sugar and lemon juice in a bowl and let sit for 1 hour.  Meanwhile beat the whipped cream until slightly firm.  Top slices of pound cake with the berries and cream.