Pound cake is one of my favorite desserts from childhood. Whenever we’d visit one of my great aunts, she always had a pound cake ready for us in the kitchen. Nothing fancy, just a good ol’ vanilla pound cake. Sometimes, simplicity can say a whole lot.

This recipe is not my great Aunt’s, but given to me by my Aunt-in-love, and I made adjustments. It’s perfect all by itself or with vanilla ice cream topped with strawberries… oh my, I’m getting hungry. HAHA. Don’t judge me,  I’m just love dessert. 🙂

Instead of the usual cake flour, I use Unbleached Ultra Fine Pastry flour by Red Bill Mills.

I use it for everything I bake now.   It has a much lighter texture than all purpose flour and doesn’t have an aftertaste. Although, it can be hard to find at the grocery stores because it’s often sold out. Since I’m baking a lot more these days, I need to buy more at a time or in bulk from somewhere.

I like to use lemon zest and mix it with the sugar. Then, cream the butter and sugar until it’s fluffy.

Here, I used vanilla extract, however, I have also used my homemade Madagacsar Vanilla and Orange Bourbon extracts. You can also use other flavored extracts and alcohols to change it up in a simple way.  When doing this, I often omit the lemon zest if it doesn’t match the flavor profile I’m looking for.

The last thing I do to lighten it up, although you don’t have to, is the addition of plain greek yogurt. The traditional pound cake can be very dense, so just a small amount will make it lighter. I’ve also used sour cream or heavy cream as opposed to greek yogurt. Whichever I have on hand is what I use.

You can see the recipe below. Are you going to try it? I hope you do.

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Peace and Love!

Yasmin

P.S. If you’d like to add a glaze on top, the one I used for the Lemon Blueberry Bundt Cake would be a great option.