There is absolutely nothing wrong with a pound cake. Nothing.
I have this recipe written in the beginning of my magic book. From my handwriting I would guess I was about nine when I wrote it. My mother gave me the recipe, and she told me that traditionally, one would use a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour, and that’s what made it a pound cake.
I of course haven’t tried this recipe since I wrote it down nearly twenty years ago so we shall see how this goes.
Preheat your oven to 350°F.
In a large bowl, cream together 1 cup butter and 1 cup sugar.
Add in 2 teaspoons vanilla.
Beat in 3 eggs, one at a time.
In a measuring cup, mix 2 1/2 cups flour with 2 teaspoons baking powder. Have ready as well 1/2 cup milk.
Alternating between them and adding a bit at a time, combine your flour and your milk with your butter mixture.
Spoon into a greased loaf pan and bake for an hour and a half.
Tip out on a rack to cool.
Slice it up and serve with hot fruit sauce spooned over top. You can ice it too, if you want. Pound cake is made to be messed with.