Pound Cake with Vanilla Ice Cream and Raspberries

23 Apr

I have never made a pound cake before until today.  I have no idea why it has taken me this long to bake one.  I think its probably because I had a preconceived notion that they were dry and too buttery but the one I made today was light and not too sweet.  I will never buy another pound cake from the supermarket again. I don’t know what I was thinking, spending six dollars on a store bought cake when in 30 min, you can whip up your own.  When the pound cake came out of the oven, I let it cool and then sliced myself a piece.  I topped it off with vanilla ice cream and raspberries.  It was the perfect spring treat. I can’t wait for you guys to try it!

Adapted from here


  •  1 cup unsalted butter, slightly firm, plus 1 Tbs. softened
  • 1-3/4 cups all-purpose flour, sifted
  • 1/2 tsp. table salt
  • 5 large eggs
  • 1-1/2 tsp. pure vanilla extract
  • 1-1/4 cups superfine sugar
  • 1 scoop of vanilla ice cream
  • 1/2 cup raspberries
Position a rack in the center of the oven and heat the oven to 325°F. Using a pastry brush, thoroughly coat an 8-1/2 x 4-1/2 x 2-3/4-inch loaf pan with the 1 Tbs. softened butter. Line the bottom with a rectangle of parchment.In a medium bowl, combine the flour and salt and whisk thoroughly.Using a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed until thickened and lightened in color, 3 to 4 minutes. Transfer to a medium bowl and set aside. Clean the bowl of the stand mixer and fit it with the paddle attachment. Beat the butter on medium-low speed until smooth and creamy, 1 to 2 minutes. Add the vanilla extract and mix 1 minute longer. Add the sugar 1 to 2 Tbs. at a time, taking about 4 minutes to add it all and scraping the bowl as needed.

Still on medium-low speed, slowly add half of the beaten eggs, taking about 2 minutes to add them. Scrape the bowl as needed and beat for 30 seconds more. Reduce the speed to low and add the dry ingredients alternately with the remaining eggs (divide the flour into 3 parts and the eggs into 2 parts), mixing just until each addition is incorporated. Scrape the bowl and beat on medium low for 10 seconds more.

Spoon the batter into the prepared pan. Smooth the top with the back of a large soup spoon, making sure to reach well into the corners. Bang the pan on the counter two times to remove any air pockets.

Bake the cake until the top is golden-brown, the sides begin to pull away from the pan, and a thin wooden skewer inserted slightly off center into the cake (not into the crack) comes out clean, 1 hour and 20 to 25 minutes. During the last 15 minutes of baking, lightly spray a 12-inch strip of aluminum foil with nonstick cooking spray and rest it loosely on top of the cake. Transfer to a wire rack and let cool for at least 20 minutes before removing from the pan. Top with vanilla ice cream and raspberries or whatever your heart desires.


5 Responses to “Pound Cake with Vanilla Ice Cream and Raspberries”

  1. Mikaela Cowles April 23, 2011 at 5:07 pm #

    Goodness. This looks lovely!

    • nicole April 23, 2011 at 7:49 pm #

      Thanks! I am still working on my photography skills but hopefully they will improve over time.

      • Diana February 8, 2012 at 1:45 pm #

        I like this post, eeyjond this one regards for posting. “Money is a poor man’s credit card.” by Herbert Marshall McLuhan.

  2. Nelly Rodriguez April 23, 2011 at 5:55 pm #

    I LOVE pound cake. Just love it. I’ll give your recipe a try this week!

    • nicole April 23, 2011 at 7:51 pm #

      Yay! Thanks to this recipe, I am in love with pound cake as well. I just love how versatile it is. I hope it turns out well for you.

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