Vanilla-Butter Pound Cake

Preparation info
  • Yield:

    2

    cakes, 8 × 4 inches each
    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

As is true of many things that are very simple and comprise only a few components, if not prepared correctly, the desired outcome of this classic pound cake will be lost. Properly made pound cakes walk a fine line between rich and moist but not too heavy or compact.

This cake is wonderful with crème fraîche and fresh fruit; the acidity of both offsets the rich, sweet cake nicely. Slices of vanilla-butter pound cake are also very good toasted. Watch closely, however, as they brown qu

Ingredients

Method