There is one thing I can always rely on in my childhood home…
Inside the middle drawer next to the sink were desirable things: a bunch of pies in an Entenmann box. My Bronx-born Jewish father, who has the sweetest taste of anyone I know, kept a drawer full of company autographs: chocolate-covered donuts, crumb-covered coffee cakes , sour cream loaf, thick chocolate-covered cupcakes, chewy chocolate chip cookies and cakes.
Of course, Entenmann’s is loved by everyone, but it has always had a real stronghold in New York’s Jewish community, despite the passing of Charles Entenmann, the man who made the brand’s name. last week at the age of 92, no. even Jews. (According to his son, he is not even a “dessert guy.”) No one seems to know exactly why that is the case, although some points suggest the company has received certifications. received kosher from the Orthodox Union in the 1980s. Either way, seeing the obituary brought me back, so I felt compelled to pick up a few boxes to pay my respects. For those of you who like homemade cakes, this super easy pound cake is for you.
An Inspiring Pound Cake by Entenmann
Sometimes I fold into the cup a blueberry at the end.
1 stick of butter to grease the pan (or cooking spray)
1/2 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup sugar
2 teaspoons lemon zest
3/4 cup sour cream
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup berries (optional)
Preheat oven to 350°F. Grease a standard 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.
Whisk together flour, baking powder and salt in a medium bowl. In a large bowl, mix the sugar and lemon zest. Beat sour cream, oil, eggs and vanilla extract until blended. Fold in dry ingredients. When it has come together, fold in the berries if using. You don’t want to mix too much.
Pour the batter into the loaf pan and bake for 50-55 minutes until the top of the cake is golden brown and the test strip inserted in the center comes out clean. Let the cake cool completely before slicing.