Poundcake is my go to recipe to satisfy a sweet tooth craving. There are many variations of this classic dessert from simple to extravagant. I encourage you to be creative with your ingredients and don’t be afraid to experiment with flavors. For example, instead of using 7-up try fresh squeezed orange juice. Before reaching for vanilla extract, try using almond. Don’t just zest a lemon, why not try a lime instead. The possibilities are endless and the flavors will not disappoint.

Some of my key ingredients include Egg-land’s Best eggs because of their quality. Swans Down Cake Flour because it is a light flour that has already been sifted which saves me a step. Then there is Kerrygold butter, it has a rich flavor level and a higher butter fat content. Which simply means there is more butter and less water.

What are you waiting for, go bake your cake.