There are times when people are in need. Sickness, death, employment loss, or other tragic circumstances cause hardships. Mother Nature can bring mass devastation that impacts so many. Hurricane Sandy hit the northeast hard. Homes and businesses were damaged or destroyed. It will take a long time to recover and repair from the storm.
The Sunday Supper team wants to help those affected by Hurricane Sandy. Each of us is sharing a recipe for something to make for those in need. I have baked a pound cake loaf for many occasions, including ones for friends and family going through difficult times. It does not take a long time to bake and it is easily transportable. All you have to do is wrap it in foil or plastic wrap. It can be sliced and eaten without utensils.
The pound cake loaf is different than traditional pound cake. It has a lighter and softer texture. It also has a crispy top. Be careful when you take it out of the pan. I suggest placing a paper towel or tea towel on top before you turn it upside down to get it out of the pan. The top will crack a little. It will settle and all will be good once it cools. Honestly, I could eat that crunchy top all by itself. Oh, and follow the instructions to beat it for 5 minutes. And be sure to use cake flour. The flour and mixing time is what gives it the light and soft texture.
Check out these wonderful recipes for Helping Hands:
- Orange Rolls from That Skinny Chick Can Bake!!!
- 12-Grain Buttermilk Pancake Mix from What Smells So Good
- Cranberry Bread from Home Cooking Memories
- Pork Chop Casserole from In the Kitchen with Audrey
- Basic Lasagna from Fast Food 2 Fresh Food
- Italian Sausage and White Bean Bake from Girlichef
- Spanish Chicken with Chorizo and Potatoes from Crispy Bits n Burnt Ends
- Turkey and Vegetable Pasta Bake from Gotta Get Baked
- Baked Salmon with Cucumber Salad from The Urban Mrs.
- Enchilada Pasta Casserole from Dinners Dishes and Desserts
- Spaghetti Pizza Bake from Small Wallet Big Appetite
- Gluten Free Spaghetti Squash with Pancetta from No One Likes Crumbley Cookies
- Cabbage Koftas from Soni's Food
- Bowtie Marinara with Goat Cheese from Family Foodie
- New England Clam Chowder from The Meltaways
- Italian Wedding Soup from Hezzi-D's Books and Cooks
- Soul Warming Butternut Squash Soup from Cupcakes and Kale Chips
- Creamy Tomato Soup with Grilled Cheese "Croutons" from Damn Delicious
- Corn Basil Handpies from Vintage Kitchen Notes
- Manhattan Clam Chowder from Noshing with the Nolands
- Comforting Broccoli Cheese Soup from Juanita's Cocina
- San Antonio Chicken Tortilla Bake from The Weekend Gourmet
- Peruvian Steak and Potato Stir-fry from Hip Foodie Mom
- Simple Southern Red Potato Salad from Mama Mommy Mom
- Homemade Chicken Soup from Daddy Knows Less
- New Orleans Red Beans and Rice for Those in Need from The Catholic Foodie
- Sweet and Sassy Pineapple Stuffing from In the Kitchen with KP
- Pound Cake Loaf from Magnolia Days
- Fall Apple Pie from Cravings of a Lunatic
- Dairy-free Marble Cake {Marmorkuchen} from Galactopdx
- Mini Dark Chocolate Cakes with Mint Chocolate Chip Icing from The Realistic Nutritionist
- Orange Pound Cake from Basic n Delicious
- Spicy Gingerbread with a Mocha Glaze from Daily Dish Recipes
Would you like to help those impacted by Hurricane Sandy? Here are links to two organizations the Sunday Supper team supports and recommends:
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Pound Cake Loaf
Ingredients
- ½ cup unsalted butter at room temperature
- ¼ cup shortening
- 1 ½ cups sugar
- 3 eggs at room temperature
- 1 ½ cups cake flour
- ¼ teaspoon baking powder
- Pinch of salt
- ½ cup milk at room temperature
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
Instructions
- Preheat the oven to 325 degrees F. Grease and flour a 9- X 5- X 3-inch loaf pan.
- In a large bowl, beat the butter, shortening, and sugar on high speed of an electric hand mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
- In a small bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture and mix until combined. Add milk and beat for 5 minutes at medium speed of an electric hand mixer. Stir in vanilla and almond extracts.
- Pour batter into the prepared loaf pan. Bake for 55 to 65 minutes or until a toothpick or cake tester inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes. Remove the cake from the pan and cool completely on a wire rack.
Notes
Recipe adapted from Southern Living 1985 Annual Recipes
cookbook.
Disclosure: This post contains affiliate links.
the cake sounds heavenly - I love a good poundcake!!
Pound cakes are ideal to give, and if you say it´s crunchier and lighter, then even better! Have a great day Renée!
I love the idea of lighter and crunchier!
Ooh I love Pound Cakes but never knew the difference!Your loaf looks gorgeous and really soft on the inside.I've never tried making them but think I should now 🙂
Most pound cakes are dense and heavy. This is quite different from the norm.
Love the poundcake has a crunchy top. I would eat that all by myself too. Major weakness. Beautiful pictures as always, Renee!
Thanks Karen! The top is the best part of a pound cake for sure.
I'm drooling a bit, imagining a slice of this for breakfast with some jam.
If you really want to indulge you can fry a slice in a pan with butter then top that with jam.
I have wanted a go-to pound cake recipe for a while...this looks perfect for holiday gift-giving OR just for snacking on!
I've been making this cake to give as gifts since the 1980's and it has always been a hit.
Renee,
This seriously looks like the perfect Pound Cake... I just wish I had some right now with my coffee!
Thanks Isabel! It does go very well with coffee. A little fruit and whipped cream on top would be good too.
Growing up, Pound Cake was what I always asked for on my birthday...I have such great memories of it. Yet, I don't really make it as an adult. And I don't know why. I think I need to change that with your recipe...it looks and sounds fantastic!
Thanks Heather! You should make your special childhood cake and savor the memories in the process. It's a nice treat to have around too.
Your tips are great - cake flour does make such a difference. Your pound cake looks fantastic and I wish I could have a piece for breakfast 🙂 Thank you! ~ Bea
Thanks! Once I was out of cake flour and used all-purpose. It was not the same. Very important to use the right flour.
So you're saying it's pound cake in disguise? 😉 Looks wonderful, Renee!
Anyone would love to receive that beautiful cake!!
What a perfect cake for a great cause! I may have just the right flour to make this cake. Thanks for the recipe. I am here for the first time: came from another blog. Your blog is lovely and I am definitely be back for more tasty treats... 🙂
Thank you so much Marina and I am glad you found Magnolia Days. I do hope you will come back soon (and often!).
This sounds like my kind of pound cake! I like how you described it as having a light and softer texture and a crispy top. That just sounds like pure perfection to me.
Thanks Lyn!
Love this! I'm sure I could eat an entire loaf by myself!
It is very tempting to eat the whole thing. So light and delish!
Renee, my nickname growing up was poundcake. I guess with a name like Sarah Lee it's to be expected. I may have tried to make poundcake once before when I first started cooking but I think I want to try it again, because this poundcake looks gorgeous! Hope you had a wonderful trip to Germany.
Oh my goodness, what a nickname! I did have a fabulous trip to Germany. I am missing all the good food and family there already.
This is one of my favorite desserts...I love it topped with fresh berries and their juices! Perfect food gift, too...who wouldn't be thrilled receiving this?
PS...welcome home!
Thanks Liz! It is good to be home but still missing the fun of the trip.
Your cake looks so perfect! I can never make mine like that. What a wonderful ending to a Sunday Supper
I love crunchy tops and corners and edges on baked goods! This looks so delicious!
I have been known to only eat the tops and edges. They really are the best part.
There is something very comforting about a pound loaf but I think you just make this even better with a crunchy top. Yum yum. I could join you and only eat that part. 🙂
Renee, LOVE this! This pound cake looks absolutely perfect! so beautiful! 🙂