Your New Favorite Moist & Fruity Indulgence! Hey there, Jason Griffith here! There’s something truly special about a homemade pound cake – its dense, buttery crumb and comforting richness. But what if ...

A Tropical Burst of Flavor in Every Slice! Hey there, Jason Griffith here! Pound cake is a timeless classic, known for its ...

The pound cake should be made the day in advance of preparing this recipe. A good quality store-bought pound cake is fine to use, if desired. In a medium bowl, mix together the strawberries ...

- Hull the strawberries and quarter. Place in a sealable container. - Add the vinegar, rosemary, and sugar. Stir to coat. Cover and refrigerate for 30 minutes up to 24 hours. - Chill the workbowl ...

For the love of summer, please dont let strawberry season pass you by. Especially when they are at their peak and the whole berries are red from top to bottom bursting with sweet sun ripen flavor.

Note: It is very important that both the butter and eggs are room temperature before making this cake. Preheat your oven to 325˚F. Generously butter and flour a bundt pan making sure to cover any ...

Roasted Strawberry Olive Oil Pound Cake. 6 cups strawberries, hulled and halved or quartered if large. 1 1/2 cups granulated sugar. Drizzle of olive oil. 3 cups of all-purpose flour.

Food history buffs say pound cakes, as written recipes, date back to the early 1700s. The name “pound cake” simply described the recipe: a pound each of butter, sugar, eggs and flour.

For the pound cake: Preheat the oven to 325 degrees. Butter an 8 1/2- by 4 1/2- by 2 1/2-inch loaf pan. Dust with flour and tap out the excess. Sift together the flour and baking powder. Stir in ...