Pound Cake with Devonshire Cream and Jam

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Well, it's Valentine's Day... yay.

That's about as excited as I get for this holiday. It's not just because I'm currently single - I've  just never really appreciated Valentine's Day. I could rant about how I think it's too commercialized blah blah blah, but I already mentioned that in another post. Instead, how about we talk about something yummy? Like pound cake!

I thought today would be a good day to share my mom's pound cake recipe. I think everyone and their grandma has their own recipe for pound cake, and most people think their recipe is the best, but this one is seriously good. My mom has been making this for years (it's the go-to birthday cake recipe at our place), and people are always asking her for the recipe.

I love it because it's not too soft, not too sweet... it's baby bear's version and Goldilocks would be all over it!

I enjoy eating it as-is for breakfast, or topping it with ice cream for dessert. I know a few people who toast their pound cake and it eat buttered! If you want to really impress someone though, serve warm slices of this cake with a bit of warm strawberry jam, a spoonful of thick Devonshire cream. You could even add some fresh fruit on top. Yummy!

By the way, my mom swears that this cake will not turn out properly if you're in a bad mood. Happy vibes are a must!

❋ Recipe ❋

Dianne's Pound Cake Recipe

Recipe By: Shareba Abdul

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Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

A variation of the classic pound cake recipe. This recipe yields a rich and sweet cake.

Course: Dessert

Ingredients

• ▢ 1 pound salted butter, at room temperature
• ▢ 2 cups granulated sugar
• ▢ 12 large eggs
• ▢ 1 tablespoon vanilla extract
• ▢ 1 teaspoon baking powder
• ▢ 4 cups flour, sifted
• ▢ ¼ cup evaporated milk

Instructions

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1. Preheat your oven to 350°F.
2. Grease and flour two large loaf pans.
3. Add butter and sugar to the bowl of a stand mixer. Set the mixer on high and cream the butter and sugar until light and fluffy.
4. Crack 3 eggs in a bowl and whisk gently.
5. Gradually beat the eggs into the butter mixture, using the slow speed on your mixer.
6. Add 1 cup of flour to the mixture. Once it's mixed in, add the baking powder and vanilla extract.
7. Crack another 3 eggs in a bowl, and whisk gently. Add the eggs to the mixture, and another cup of flour. Continue this pattern until you use up all of the eggs and flour.
8. Add the milk to the batter and mix until combined.
9. Pour the batter into the prepared loaf pans.
10. Bake for about 45-50 minutes. The cake should be a light golden brown colour. When you poke the middle with a cake tester it should come out clean.
11. Remove from the oven when done, and allow to cool on a rack.
12. Serve slices of the cake with a spoonful of jam, a large dollop of Devonshire cream, and fresh fruit.

Nutritional information is an estimate and will vary depending on specific ingredients and brands used. Accuracy cannot be guaranteed.

Notes

Once the cake has fully cooled, you can store it in an air-tight container for about 3 days.

Please read the full blog post for all of my tips, variations, and recommendations for this recipe.

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