Although pound cake is rarely made with the famous ratio that gave it its name, this dense loaf cake is still a classic dessert. This is a traditional pound cake recipe, so it doesn’t use any chemical leavener (such as baking powder or soda). Instead, it uses the air incorporated into the batter during the mixing process to help it rise, so it’s important to make sure the butter and sugar are creamed for the full 3 minutes. Pound cake is versatile and makes an easy base to build up an exciting dessert--June helps you bake and your imagination does the rest! Top yours with stewed fruits, Nutella, whipped cream or caramel. Toast leftover slices and slather them with salted butter for a decadent breakfast treat.