I love keeping pound cake on hand for a quick summer dessert!
One of my favorite quick desserts to serve is strawberry shortcake. I usually use pound cake and a strawberry-lime topping with whipped cream. More than once, I have picked up the cakes at Costco. But pound cake freezes really well! So, I can just make the cakes and keep them in the freezer for that next occasion when I need a quick and easy dessert. It is also good with other fruits and/or glazes.
This recipe is how I think pound cake should be; buttery and dense with a moist, fine crumb. In fact, it is dense enough that you can cut it into shapes or even grill it!
In a large bowl, beat together butter, sugars, salt, vanilla, and baking powder until smooth and fluffy. Add the flour and mix well. Beat in the eggs one at a time, beating well and scraping the bottom and sides of the bowl.
Spoon the batter into 2 lightly greased 8.5 x 4.5 loaf pans. Bake the cakes for about 50 minutes, or until a cake tester inserted into the center comes out clean. Remove the caked from the oven and let cool in pan for 10 minutes. Then turn the cakes out onto a rack to cool completely.
Preparing For the Freezer:
Wrap the cooled cake tightly with plastic wrap and then foil. Freeze for up to 1 month.
Prepare after Freezing:
Let the cake thaw at room temperature, about 2-4 hours.
This cake is great at room temperature. But there are also some fun ways to warm it up. First of all, unwrap the thawed cake. Then choose a method...
Oven: Heat oven to 350. Place the cake on a baking sheet and warm in the oven for about 10-15 minutes.
Stovetop: Slice the cake and spread butter on both sides. Place the slice in a skillet, on medium heat. When both sides are golden brown, remove from heat and serve with ice cream.
Grill: Butter both sides of 1-inch thick slices. Cook over medium in direct heat until the outside is browned, about 1-2 minutes. The outside will be crispy and the inside will still be soft!
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