Pound cake was one of my absolute favorite treats growing up. There is something so wholesome and warm about these delightful desserts –– as I’m sure you can tell at this point, I appreciate rich and dense desserts.
This crumby cake is far from crummy… see what I did there? I’d definitely recommend allowing this to cool completely before serving. Maybe that’s a given, but I tried eating a slice warm and I’d say 100% different than room temperature…
…and then I pretty much ate it for breakfast every morning for a week. Oops?
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 medium eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour, sifted
- 1/4 tsp nutmeg
- 1/2 tsp kosher salt
Prep time: Cook time: Total time: Yield: 1 8.5x”4.5″ loaf pan