Pound cake is such a great old fashioned dessert and in the summer I love to serve it with fresh berries macerated with sugar so it makes a nice syrup to soak into the cake and top each piece off with vanilla whipped cream or ice cream. Sometimes I add orange liquor or raspberry liquor to the berries. I have heard it was named pound cake because it was originally made with a pound of butter, sugar, and flour in the recipe, but I have never weighed it out. There are no leavening agents in the cake, so it is really important that you beat the eggs into the butter really well because that is what really helps make the cake rise. This cake can serve up to 12-14 people and also freezes well so you can have a quick dessert on hand. You can bake it in a Bundt pan or a loaf pan. I made a quick glaze with Meyer lemons which have a wonderful sweet and bitter orange flavor to drizzle on top of the cake but you can also use Eureka lemons, oranges, grapefruit, or limes which are more readily available. Click here for the recipe….