*Found this post in my drafts, so it is about two months old!
I suddenly had a craving this week for cold cake with ice cream and berries. I used the poundcake recipe from my Moosewood book of desserts, and unfortunately, overcooked it just a bit. But, it was still delicious!
Poundcake Loaf with Ice Cream and Berries
1 cup butter, at room temperature
1 1/3 cups sugar
2 tsp pure vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1 3/4 cups flour
1/3 cup milk
Preheat oven to 350 degrees. Butter and flour the loaf pan.
Cream the butter until light. Add the sugar and cream until fluffy. Add the ggs one at a time, beating welll after each addition. Add the vanilla, baking powder and salt and beat well. Reduce the mixer speed to low and add the flour, mixing until well incorporated. Add the milk and beat until well blended, another minute or so.
Pour the batter into the prepared pan and bake until a knife inserted in the center comes out clean, about 1 1/4 hours. Cool the pan on a rack before serving.