Poundcake. What is it really? A pound of sugar, a pound of flour, a pound of butter….? To me, it is a beautiful canvas on which you can make a variety of wonderful treats. It’s great on its own – sweet, buttery and dense, but not heavy. You can layer it, frost it, top it with fruit, toast it, put it in a trifle or use it as a shortcake. You can add flavorings, citrus zests, chocolate. Dust it with powdered sugar or cinnamon sugar. Every choice is delicious!
And this recipe is the best one I’ve made. It’s a riff on one I saw on Epicurious, entitled “Elvis Presley’s Favorite Poundcake”, published originally in Gourmet Magazine, September 2005. I reduced the sugar a bit, substituted yogurt for half of the cream, and added lime zest.
The local strawberries, like a couple weeks ago, were calling my name again. So we used the cake as a shortcake, elevating it even a bit more. Slicing the cake, we lightly buttered each side, grilled it, and then added the strawberries and cream. Wow! What a treat!
But like I mentioned, there are so many things you can do with Poundcake. What’s your favorite? Let me know! And, enjoy!