Vanilla Pound Cake

If we haven’t already established that I’m a cranky old lady at heart, this recipe sure will. I know pound cakes aren’t the cutest. Not the trendiest. Have you ever seen a millennial eat pound cake? Absolutely not. Maybe if I put some avocado on it?

I think we need to bring back pound cake, and here’s why. It’s the perfect vehicle for a classy dessert. Strawberries. Whipped cream. Ice cream. Nutella. Lemon curd. Peaches. I turned it into strawberry shortcake & and my husband proceeded to worship the ground I walk on. *adjusts crown* It’s classic, easy, and a lil boujee.

#makepoundcakegreatagain

Ingredients

  • 1 1/2 sticks (12 tbsp) unsalted butter, softened
  • 1 cup sugar
  • 1 tbsp vanilla
  • 4 eggs
  • 1/2 tsp orange/lemon zest
  • 1/4 cup milk
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Directions

  1. Preheat oven to 350 degrees.
  2. Spray/butter an 8×4 inch loaf pan. You could also be fancy and make this in a bundt pan.
  3. Zest your citrus. If you don’t have a zester, you can cut the peel off the fruit and chop it finely. Just avoid the pith (the white part).
  4. Use the paddle attachment of your stand mixer. Beat the softened butter and sugar together for a few minutes on high.
  5. Add in the eggs one at a time, then the vanilla, milk, and citrus zest.
  6. Combine the flour, baking powder & salt in a small bowl. Slowly incorporate that mixture into the wet ingredients until just combined.
  7. Bake for 60 minutes.
  8. Embrace the old lady that you have become.

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