Celebrate Spring with Pound Cake

When spring finally arrives, it launches a parade of colorful, just-picked, locally grown berries and fruits that both delight the senses and provide nourishment to our winter-weary bodies. With an abundance of delightful strawberries, blueberries, peaches and blackberries at our markets, we look for ways to showcase and consume these colorful dewy sparkling gems. And that is one good reason why you should keep a Fannie Bragg pound cake on your kitchen counter. Something magical happens when the juicy fruit melds with the moist cake. Like peanut butter and jelly or bacon and eggs, pound cake and fresh fruit is one of the most time-honored delicious food duos of all times, a classic symbiosis of texture, taste and visual appeal.

Want to punch up your cake-stand staple? Try one of Fannie Bragg’s lemon or almond pound cakes. The lemon pound cake offers an added element of sweet tartness that engages your palate even further. And the almond pound cake offers subtle yet savory almond undertones along with a sprinkling of crunchy toasted almonds adorning the cake. There’s a reason we call pound cake the “little black dress of desserts.” Dress it up with sparkling fruit gems or enjoy its simplicity—either way it is remarkable.