Hope you all had a wonderful 4th of July holiday. We had a terrific weekend with family and friends at the pool, on the golf course and at fabulous parties {you will see party details soon}.

We had some glitches last week on our blog {convenient with a holiday, huh?}, so forgive us for not getting some of our patriotic posts to you. Good news is this recipe is easy and versatile. You don’t need to decorate with red, white and blue. Use fresh strawberries and blueberries if you want – but design it with someone’s name, a flower or even shapes.  Keep this in your recipe books because it is the best pound cake recipe ever! It’s the perfect summer time dessert. It’s slightly revised from my grandma’s recipe, and I think my grandma is one of the best cooks I’ve known. I will always cherish the special times I spent in the kitchen with her.

Mini Pound Cake
makes 14 or 1 loaf

Ingredients
1/2 cup butter {softened}
1 cup sugar
2 eggs
1.5 cups whole milk
2 cups flour
2 tsp baking powder
1 tsp vanilla
1/2 tsp salt

How To
Add butter, eggs and sugar and mix with a blender until well blended.
Add salt and baking powder to the flour, then add the flour and milk, alternating each {while blending}.
Add vanilla and blend.
Pour into baking cups {you do not need to grease baking cups, however if you are using a standard loaf baking tin, you need to grease the pan}
Fill the baking cup 1/2-3/4 full.
Bake at 350 degrees for 20-23 minutes. If you are making a standard loaf, cook for 50 minutes.
Stick a toothpick in the loaf or mini loaf, and if its comes out clean, it’s done.
Top with whipped cream and decorate with fruit.

Whipping Cream
2 cups heavy whipping cream
2-3 tablespoons powdered sugar
1/2 tsp vanilla.

Whip on a medium to medium-high speed until cream gets thicker and forms peaks.

Savor each bite! I know I do.

{images via Tutto Bella Blog}