Friday, October 1, 2010

Mini Pound Cake

This recipe came from Cooking for 2.

It's just perfect. The perfect size, the perfect taste, the perfect dessert!

It was quick to whip up and made the whole house smell wonderful. We had the hardest time waiting for it to cool, it smelled so good.

But we did. And it was worth the wait. I like mine plain...just the buttery taste..nothing else. The rich, brown, buttery crust is the best part.

I ate that part last!

Brent on the other hand, likes to smother his with berries and cream. Lucky for him that I still had some frozen strawberries in my freezer that I had picked this summer!

Mini Pound Cake

1/4 c. butter, softened
3/4 c. sugar
1 egg
1/4 tsp. vanilla
3/4 c. flour
1/8 tsp. baking powder
dash salt
1/4 c. milk

In a small mixing bowl, beat the butter and sugar until crumbly. Beat in the egg and vanilla. Combine the dry ingredients and add to mixture alternately with the milk.

Pour into a greased 5-3/4 in. x 3 in. x 2 in. loaf pan. Bake at 350 for 45 - 50 minutes until a toothpick comes out clean. Cool 10 minutes before removing from the pan. Cool completely. 8 slices


Design Wine and Dine said...

There's nothing better than a buttery pound cake! My husband has to have the berries and cream too!

katerina said...

I like very much the recipes that you don't have to eat a sweet until you are sick of it. This looks like the perfect pound cake, just enough to make you want desperately some more.

Louanne said...

Looks delicious, Laurie! I love pound cakes, and this would be perfect with a cup of coffee - at breakfast or for an afternoon pick-me-up!

Anonymous said...

looks sooo good. Is it 1/4 c vanilla extract?