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tasteofthesouthmagazine.com /
taste of
the
south
strawberry pound cake
Yield: approximately 6 servings
1
⁄
2
cup butter, softened
1
⁄
2
cup sugar
1
large egg
2
tablespoons whole milk
1
teaspoon vanilla extract
1
cup all-purpose flour
8
ounces fresh strawberries,
stemmed and halved
(
approximately 3 cups)
1.
In a large bowl, beat butter and
sugar at high speed with an electric
mixer until creamy. Add egg, milk,
and vanilla, mixing until combined.
Gradually add flour, mixing just until
combined. Pour batter into a 1-quart
cast-iron oval serving dish. Arrange
strawberries on top.
2.
Bake until cake is set and a wooden
pick inserted in the center of cake
comes out clean, approximately 30
minutes. Let cake cool for 15 minutes.
Serve cake from pan.
The“Pound”
IN POUND CAKE
Pound cakes were originally made with
one pound each of flour, butter, sugar,
and eggs, which is how they got their
name. This pound cake is much smaller,
the perfect size for a family dinner or to
share with a neighbor.
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