Of all the cakes I’ve ever baked, pound cake has never been one of them. My first introduction to this style of cake was the Sara Lee frozen pound cakes, which I find to be quite tasty. Until I tasted a real pound cake. Like made from scratch, warm and buttery fresh out of the oven. Boy was I missing out! And you are too if you’ve never bothered to bake one!
Just in time for 4th of July celebrations, I decided to try out the Paula Deen Pound Cake recipe to decorate with a simple red, white and blue glaze.
Beyond the crusty, golden exterior lies a moist but heavy cake that will just melt in your mouth … and probably go straight to you love handles after you see home much butter and sugar goes into this recipe.
The best part of making this cake for 4th of July celebrations is you can decorate it however you want. Red, white and blue sprinkles or jimmies would look fabulous, maybe even some silk flowers poking out the center but I just went with a basic glaze that I typically use on sugar cookies. By mixing powdered sugar and just enough milk to make a very thick glaze, you can drip it down the sides of the cake. It’s also pretty interesting the way the puddles of glaze made a design around the cake edges.