Well, I could be just a little more content. Maybe if I had some cake.
Like, say, maybe a vanilla pound cake that I served with this sorbet a few weeks ago. A good, heavy cake with enough vanilla in it to make it interesting, but not so much that it gets overly sweet. A pound cake that rises up beautiful and golden on the outside, and moist and dense once you slice into it.
Sure, I could use one of those cakes right now. Or some of these. They're next up on the list.
Vanilla Pound Cake
From Recipe Zaar
2 cups sugar
1 cup butter, softened
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 cup milk
Heat oven to 350° F.
Cream sugar and butter together until smooth. Add the eggs one by one, mixing well after each addition. Add the vanilla and beat on high for 5 minutes.Whisk the flour and baking powder together. With the mixer on low, add the flour and baking powder alternately with the milk, beating well after each addition.
Spoon the batter into a greased and floured 10-inch tube pan. Bake for 65-75 minutes, until a toothpick inserted into the center comes out clean. Cool the cake for 15 minutes, and invert onto a cake plate.