I think that on other occasions I have told you that I usually bake on Thursdays or Fridays to have something sweet for my husband to eat during the whole weekend (or just Friday and Saturday jijiji).

But I’m planning a trip in a few days and I’m afraid I will not have much time to bake. This week I already made a dessert “prefabricated” dessert, so I feel bad and need to actually bake something from scratch. I decided to make my favorite cake, the Classic Pound Cake. My mom used to make it for every single one of my birthdays. It was her specialty! Of course I always asked her to cover it in chocolate jejeje It sounds a little boring but the truth is it’s not, because then you make hot chocolate and serve it together, nothing better than a floating pound cake inside that dark and delicious sea.

If you prefer something healthier, you can serve it with yogurt and many fruits like kiwi, strawberries or blueberries.

Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.

Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.

Lightly beat eggs, and add to bowl mixer in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute. Smooth tops.

Bake until a knife inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.