Recipe: Half-a-Pound Cake with Variations (makes 1 mini loaf)

HALF-A-POUND CAKE

1/4 cup butter, room temperature
1/4 cup sugar
1 egg
1/4 tsp vanilla extract
1/3 cup sifted flour
1 tbsp powdered sugar (if desired)

Preheat oven to 325 degrees F. Line a 6x3-inch aluminum foil loaf pan with wax paper.

Beat butter in a small bowl until soft and light. Gradually add sugar, beating until light and fluffy.

Beat egg in another small bowl. Gradually add to the butter-sugar mixture, beating until light and fluffy. Stir in vanilla. Stir in flour to moisten; beat until light and smooth. Spoon batter into prepared pan and distribute evenly.

Bake about 55 minutes until edges separate from pan. Top should be golden and spring back when lightly touched in center. Cool in pan 15 minutes.

Loosen sides and remove by lifting ends of wax paper. Cool on a wire rack. Sprinkle with powdered sugar, if desired.

Makes 4 servings

VARIATIONS:

NUT POUND CAKE:
Stir 2 to 3 Tbsp. finely minced walnuts or pecans into batter.

LEMON OR ORANGE POUND CAKE:
Stir 1/2 teaspoon freshly grated lemon or orange peel into batter.

VIENNESE CHOCOLATE TORTE:
Slice cake into 4 horizontal layers. Spread thin layer of apricot jam and a layer of Chocolate Frosting on lower 3 layers. Stack layers. Frost sides and top with frosting. Sprinkle toasted almonds over top.

Source: Cookery for 1 or 2 by Judy Garnett