My Favorite Cake

We had a few December birthday's in the family this month - 5 to be exact - and last night we had a small gathering to celebrate for the folks in town. I like to bake, but I also tend to ask a lot of questions, out loud, to myself, when I'm baking like: "Do I really need this much butter?" (Answer: Yes), "Is this enough chocolate?" (No.) and "Is it really not done yet?" (if the toothpick comes up with goo, its not), which always prompts Gavan to either look at me like I'm crazy or interject his thoughts on the matter, which are most times, inappropriate, to say the least.

Yesterday I was feeling saucy, or cake-y I guess. No store bought mixes for me! So, out came my mother's pound cake recipe. And the lemon glaze. And the fresh strawberries. And later in the night, my brother in law's camera to snap this picture (thanks Jack!). My mother often entertained when we were growing up, and this pound cake, along with other memorable desserts, was often served on nights we had company. Its a food memory! So, here's the recipe for the best pound cake this side of the Atlantic...or if you're making the recipe on the other side of the Atlantic, then uh, its the best on your side too, which is this side because that's where you are....right:

Pound Cake

1/2 lbs Butter (2 sticks)
3 Cups Sugar
6 eggs
1 Tbs Vanilla OR Almond Extract
3 Cups Flour
1/2 pint whipping cream (whipped, 1 cup)

Instructions:

Using a stand or hand mixer, cream butter and sugar. Add eggs one at a time. mixing thoroughly between eggs. Add vanilla. Mix in flour. Fold in whipping cream (already whipped!). Pour batter into a tube pan, or a 9 inch spring-form pan.

Place in a COLD oven and bake at 300 - 325 degrees for 1 hr and 10 mins (I opted for 325), and then if you're like me, check every 5 mins to see whether its done up to 1 hr and 45 mins. Its not done until a knife inserted into the cake comes out clean. OK, don't check every five minutes, check every 10 or so after that fist 1 hr 10 mins.

Lemon Glaze

1/3 cup melted butter
2 cups powdered sugar
1/2 t. grated lemon zest
5 tbs lemon juice

Using a whisk, combine lemon zest, sugar and butter. Add in lemon juice one tbs at a time, whisk until smooth, pour over cooled cake. If feeling frisky, add fresh cut strawberries.