Hi everyone!
My last post I shared a recipe for Blueberry Cheesecake No churn Ice Cream. Today I'm sharing the cake that I served it with.
This is a rich thick cake, very moist with a wonderful crumb. It bakes up so nicely to a golden brown, and slices so nicely. My favorite part is the slightly crunchy top!
It's delicious on it's own, and over the top with the blueberry ice cream!!
Pound Cake
1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
1/2 tsp. vanilla
1 1/2 c. flour
1/4 tsp. baking powder
dash salt
1/2 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 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.
1 comment:
This sounds heavenly, I'd like to be one of your taster friends too!
I'm going to file this recipe away for a short time, but will definitely try it!
Post a Comment