Vanilla Poundcake

This was super simple and super delicious.  We recently traveled north to Alaska to spend time with family, and I brought this recipe along.  It turned out to be a good idea as it was perfect for feeding a crowd and there was no harm in turning the oven on (temperatures in the 60's).   I wound up making two loaves of a more traditional poundcake shape as I did not have a tube pan.   We ate the first round with raspberries in syrup and ice cream and munched on the leftovers all by themselves the next night.  And the picture below shows the small piece left two days later that I wound up toasting.  The best?  The final toasted one, three days old. 

Rhiannon on the 4th of July