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The Perfect Pound Cake

Ben and I spent a glorious summertime-like weekend chez Yvonne (the writer for this past post). She welcomed us with open arms, big smiles, and lots.. and lots… of deliciously decadent and flavourful food.

It was a weekend of dinner parties, and I volunteered to bring the dessert (of course)! Ben, not surprisingly, selected the wine.

Boozy desserts are, of course, one of my favourites, and I always add brandy to my trifle. And trifle is a very summery dessert to me. So trifle is what I concocted! I set to work making the custard, purchasing the berries, testing the brandy (hehe), and of course making the perfect pound cake for soaking up all the delicious flavours.

This pound cake is delicious by itself, dressed with a dollop of vanilla-specked whipped cream and berries, or nestled into a delicious trifle. It is dense, heavy, and has a delicate crumb. The edges are crunchy and offer the perfect support for the soft, supple middle. It is, most simply put, perfect!

Enjoy in a trifle as we did, or play it simple with ice cream or nothing at all! Yummy in all its states.

The Perfect Pound Cake


  • 1 cup unsalted butter
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 1/2 tsp salt


  1. Preheat oven to 350F and grease and flour a loaf pan.
  2. Using an electric beater, mix butter and sugar in a large bown until light and fluffy. Add eggs, one at a time, beating between each addition. Stir in vanilla and salt, and then fold in the flour.
  3. Pour the batter into the prepared pan, and bake for 60 minutes or until a toothpick inserted comes out clean.

Allow the cake to cool for at least ten minutes before inverting it onto a cooking rack

Recipe adapted from here