Pound cake is a family favorite around here. There are two bonus points: the cake is freezer friendly, which is why I always make two. Second, it’s such a versatile cake served with an fresh fruit and real whipped cream. This is exactly what I do when company is coming. This past week I made two, one for Easter lunch and stashed a second in my freezer for next Sunday when we’re having company again. No worries about dessert, it’s in my freezer 
Ingredients:
- 2 sticks butter (room temperature)
- 2-1/2 cups sugar
- 6 eggs (room temperature)
- 1 cup half and half {whole milk works in a pinch}
- 3 cup flour
- 3 tsp real vanilla
Directions:
- Preheat oven to 350 degrees.
- Cream butter and sugar.
- Add one at a time and mix after each addition.
- Add 1 cup of flour at a time, alternating with 1/3 of the half and half after each addition.
- Pour into greased and floured tube pan. Bake up to 70 minutes. Remove cake when a toothpick inserted comes out clean.
- Cool 15-20 minutes before removing from pan and transferring to a wire rack.
- Cool completely before double wrapping in foil for the freezer.
Note: Allow the ingredients to come to room temperature before mixing and baking for best results in height.
Who says you need any topping at all? Feel free to freeze half cakes or even smaller portions for gift-giving purposes. Enjoy this family favorite from our kitchen to yours!
Do you bake and freeze your desserts?