The Easiest Cake, Ever

This cake is so easy, y’all. It is delicious, too, and always feeds a crowd. This is the perfect dessert to take to a potluck or to have on hand when company is coming. The recipe is great for making ahead of time and will keep well and taste wonderful the day after it is made. And, the sauce is really pretty, too.

Pound Cake

3 cups all-purpose flour
2 1/4 cups sugar
3 sticks butter, softened
1/2 C + 1T. milk
5 large eggs
2 t. flavoring of choice (vanilla, almond, lemon — or a mixture)

Preheat your oven to 325. Butter and flour a tube or Bundt pan. Place the ingredients in your standing mixer bowl in the order they are listed. (Note: It is really necessary that you make this in a standing mixer.) Beat at low speed 1 minute. Scrape down sides. Beat at medium speed for 2 minutes. Pour the batter into the prepared pan and smooth the top of the batter. Bake at 325 for 1 hour and 30 minutes or until a tester comes out clean. Cool in the pan for 10 minutes on a rack. Invert the cake on to the rack and remove the pan. Cool it completely.

Now, pound cake is plain but so versatile. I suggest that you make this strawberry sauce to serve on top of it.

Strawberry Coulis

12 – 16 oz. cleaned, quartered strawberries
1/4 cup water
3 T. sugar (this depends on the sweetness of the berries, of course)
1 T. fresh squeezed lemon juice

Combine the ingredients in a blender. Puree until very smooth. Pour the sauce through a sieve in order to remove the seeds. This keeps well in the refrigerator and can be made a day ahead.