As is often the case, one recipe that I share is part of a grander plan. I saw a really cool recipe for no churn ice cream. Making ice cream is something I have wanted to try. When it said no churn, I knew I could make that at home without any special equipment. With that said, I wanted to serve this chocolate ice cream with something to make a more complete dessert. Oh, you will have to wait for a later post to learn how to make the no churn ice cream. The compliment to the ice cream is this vanilla pound cake. No what? Everyone tasted and wanted to eat the vanilla pound cake on its own.
My wife tasted it. You see, one of the benefits of being a food blogger, and his spouse, is taste testing. The taste testing also comes at picture time. I took pictures of the vanilla pound cake as a whole loaf and individual pieces. Guess what happened when I slice the loaf into pieces. A bite was taken in one of the pieces. Not until after the pics though. Long story short, my wife really liked it. Her favorite dessert flavor is vanilla. I had to limit her and me to one piece so we would have enough to go with the ice cream. Guess which dessert was finished first? Nope. The vanilla Pound Cake.
- 1 cup (2 sticks) unsalted butter, room temperature,
- 2 cups all-purpose flour
- 1 cup sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
- Using an electric mixer on high speed, beat butter and sugar until light and fluffy.
- Add eggs one at a time and mix until incorporated.
- Add vanilla and salt.
- With mixer on low, add flour in 3 equal parts. Mix until just combined.
- Bake for 1 hour. Insert a toothpick in the center and the cake is done if the toothpick comes out clean.
- Let cool in pan 15 minutes. Invert onto a wire rack before slicing.
- Serve and enjoy!
Batter in Loaf Pan
Loaf right out of the Oven.