Pound Cake

Well the strawberries are finally ripening in the garden, and there are enough of them to make a little dessert.  Pound cake with strawberries and whipped cream is such a nice little summertime treat.  I especially like this pound cake recipe from The Williams and Sonoma Baking Book.  It doesn't call for a pound of butter and half dozen eggs.  It mixes up easily, and has so many good variations.  I made it with just vanilla, but check out all the variations and let me know what you baked up!  This pound cake reminds me of the taste of those little shortcake cups you buy in the grocery store.

1 1/2 c. flour
1/4 t. baking soda
1/4 t. salt
3/4 c. softened butter
1 c. sugar
1 1/2 t. vanilla
1/4 t. almond extract (optional)
2 eggs
1/2 c. sour cream

In a mixing bowl beat butter and sugar well.  Add the vanilla and almond extract (if desired).  Add eggs, one at a time.  Sprinkle in one cup of the flour, the baking soda and the salt.  Mix well, then add in the sour cream.  Now add in the last 1/2 c. of the flour, mixing until just incorporated.

Lightly grease and flour a loaf pan.  Spread batter into the pan.  Bake at 325 for about 70 minutes, or until a cake tester inserted into the center comes out clean (I use a bamboo skewer for this.)  Let cool in pan for 15 minutes.

Variations:  Omit the almond and add in 1 t. lemon zest, 2 T. lemon juice and 1 T. poppy seeds