Grandmoma Shealy's Pound Cake
I remember my grandmothers pound cake as being one of my favorite deserts as a kid. While many while many of my friends craved frosting covered chocolate cake, I was a huge fan of the simplicity of moist vanilla pound cake. Don’t get me wrong, I loved those other cakes too. I LOVE CAKE. But there was something special about my Grandmoma’s pound cake and paired with vanilla ice cream and maybe some strawberries.
ALL INGREDIENTS SHOULD BE ROOM TEMPERATURE
2 sticks butter
6 eggs beaten
1 cup of plain flour sifted
3 cups sugar
½ pint whipping cream
1 tsp almond extract
1 tsp vanilla extract
½ tsp lemon extract
Pound cake pan/ bread loaf pan
Pre-heat oven to 300 degrees
Soften butter in double boiler (aprox 30 seconds).
Slowly whisk in a quarter of the whipping cream, mixing it with the butter.
Remove from double boiler.
Slowly whisk in sugar.
Alternately whisk in the remainder of the cream, beaten eggs and flour. Pour a little cream, whisk, pour a little eggs, whisk, sift in some flour, whisk. Continue until all ingredients are in, ending with flour.
Pour into your baking pan.
Bake for 1¼ hours at 300 degrees.
Slice pieces off like bread slices. (I usually cut mine the size of Texas toast but you might want less)
Place on plate or in bowl.
Top with vanilla Ice Cream and sliced strawberries (optional)