Prep 15 mins
Cook 25 mins
The cake part of the recipe comes from Better Homes and Garden cookbook and is listed as Hot Milk Sponge Cake. It's light and fluffy and tastes so much better than store-bought pound cake, and it's also incredibly easy to put together in just minutes! You can use Splend instead of the sugar for a sugar-free version. What I also love about this is that it's made with ingredients that I always have on hand so if I need to make a dessert quickly, this is one I usually do!
- 236.59 ml flour
- 4.92 ml baking powder
- 2.46 ml salt
- 236.59 ml milk
- 44.37 ml butter
- 2 eggs
- 177.44 ml sugar
- 4.92 ml vanilla
- 4.92 ml lemon juice (bottled is fine)
- 709.77 ml fresh strawberries
- 118.29-236.59 ml sugar
- In a small bowl, combine the flour, baking powder, and salt. stir to combine and set aside.
- Using a glass measuring cup or small glass bowl, add the milk and butter and heat in the microwave for about 1 minute and the milk is heated and the butter is melted.
- Meanwhile, crack the eggs in a large bowl and using a hand-held mixer mix for about 3 minutes and the eggs double in volume and are fluffy. Add the sugar and mix for 3 more minutes. Add the vanilla and lemon juice and mix for a few seconds.
- Add 1/3 of the flour and mix well. Add half of the hot milk and continue to mix until combined. Add another 1/3 of the flour and mix well. Add the rest of the rest of the milk to combine. End with the flour. You may want to scrape down the bowl to make sure it's all combined well.
- Pour the batter in to a loaf pan that's been sprayed with the Pam for Baking spray or greased and floured. Bake at 350* for 20-25 minutes and the cake is golden brown and a toothpick inserted comes out clean. Allow the cake to cool completely.
- Wash and slice the strawberries and add them to a medium sized bowl. Add the sugar. Start out with the 1/2 cup and add more for taste. Refridgerate the berries for at least 20 minutes before serving. While it's sitting the sugar will soften the berries and create a sauce too.
- Serve with the slice of cake, topped with berries and a dollop of whipped cream or a scoop of vanilla ice cream!
Okay, I have never had a cake fall on me, but this one fell completely and if it wasn't just for my husband and myself I would have been really upset. Luckily I let me husband know ahead of time that I was experimenting, but still this is horrible. The amount of liquid in the recipe confused me to begin with, but I was willing to try something different for a more spongy pound cake. Big mistake. The runny batter was a red flag, but I decided to see how it would turn out. I think I'm going to pull out my tried and true pound cake recipe, because this one was horrible. Zero stars if I could.
I made this yesterday. I must have beaten the ingredients too much or too little. It came out rubbery spongy. It tasted like a custard sponge. Fortunately I tasted it a few hours before I was going to serve it and ended up buying a pound cake.
Wonderful! I used Splenda and blackberries and ended up with a soft, rich, buttery good cake.