“But they who wait for the Lord shall renew their strength; they shall mount up with wings like eagles; they shall run and not be weary; they shall walk and not faint.”
Happy Thursday sweet friends! It has been a perfectly gorgeous spring week in our Appalachian Foothills. I hope your weather has been nice and spring-like. Our weatherman says it could reach the 90’s next week, that is July weather in May!
I am happy to share a recipe with you today, something I would like to do more often. I love desserts and have never met one that I didn’t lIke. If you love pound cake, this is my favorite! You will find the printable recipe at the bottom of this post.
It is my beloved Mother’s recipe and it is delicious! It is the perfect melding of butter, cream cheese, sugar, flour, and eggs! She was an awesome cook and baker and was known for her cakes, pies, cookies, and cobblers. Her red velvet cake was legendary for bringing big dollars at an annual benefit auction, once fetching $1000.00!
This is my version of strawberry shortcake…
…it is most often like a sweet biscuit or sponge cake. The first recipe for strawberry shortcake appeared in an English cookbook as early as 1588. I have used different shortcake recipes, but I much prefer my Mother’s pound cake recipe!
This pound cake is perfectly paired with fresh berries or peaches. I also love a smear of Nutella on a slice. It is so delicious, that my favorite way to enjoy is just plain. Yes, I also love it for breakfast with my coffee!
- 3 sticks unsalted butter, softened (Mother used Land O Lakes’)
- 3 cups sugar
- 1 8-ounce package cream cheese, softened
- 6 egg yolks
- 3 cups flour ( Mother only used White Lily)
- 1/4 teaspoon soda
- 1 teaspoon good vanilla extract (Nielsen-Massey)
- 6 egg whites, beaten until stiff peaks
- Cream butter, sugar and cream cheese preferably in a stand-mixer. Add egg yolks, one at a time, beating after each addition. Add flour, soda, and vanilla and mix well. Fold in beaten egg whites. Pour into well-greased bundt pan. Bake in a pre-heated 300 degree oven for 1 1/2 hours or until done. Cool on wire rack. Slice and serve with fresh strawberries (or peaches)and whipped cream.
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