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I made my first pound cake
when I was 12 years old.
I was over at a friends house,
and I decided I didn't really want
to go play with my friends
because there was a group of us over
and I saw that her mom was busy making lunch.
So we started making lunch
and it wasn't anything special.
Just pizza for everybody.
But then, she asked if I wanted
to go to the neighbor's house
to go get her some eggs.
I asked her if there was anything special
she was going to make with these fresh eggs.
She said with eggs as fresh as these,
the only thing I can make
is a cream cheese pound cake.
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We started mixing all the ingredients
and everything was going so well,
and we finally put the cake in the oven.
You could smell the sweet,
sweet buttery
goodness of the poundcake in the oven,
and I just couldn't wait for it to come out.
This recipe today used vanilla extract.
You can put almond.
You can put lemon.
You can put vanilla.
Really anything is great in this pound cake.
This pound cake is what made me fall in love with cooking
and what made me really just love everything about
southern cooking and pound cakes
and the heritage that goes behind it.
We took it out of the oven,
and I saw it.
And it took 15 minutes before we could flip it over.
But she said that the secret to pound cake cooking
is that whenever you see that crackly,
crackly crust on top,
you flip it over
and the crust disappears,
so no one really ever knows it's there.
So it's the cook's treat
to be able to eat that crust of that pound cake
and no one else will know
if you were to ever take it off.
The great thing about this cake
is that it's versatile.
You can serve it with whatever fruit you have on hand,
year round.
Peaches, berries,
it might even be good with watermelon,
who knows.
Really you can't go wrong with this cake.
Serve it with some fresh whipped cream
and berries on the side
and you'll have the perfect southern dessert.
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