Pound Cake with Whipped Cream and Pineapple Sauce

Heat oven to 325 degrees F.

Grease (with soft butter or vegetable oil spray) and flour a standard loaf pan, 9 by 5 by 3 inches. Sift together the flour and salt onto a large piece of wax paper. Place the butter in a large mixing bowl and beat until smooth, light-colored and creamy. This can be done by hand, about 1 minute, or in an electric mixer, about 30 seconds.

Gradually add the sugar and beat until the butter turns almost white and is very fluffy, about 5 minutes by hand or 3 minutes with an electric mixer.

Add the eggs one at a time, beating for 20 seconds after each addition. The mixture should be dull and smooth. (If the batter appears grainy or separated, the butter or eggs were too cold. If this happens, simply let ingredients set a few minutes until they warm.) Add the vanilla and lemon zest and beat 10 seconds.

Add the flour in three equal parts, folding into the mixture with a large rubber spatula until the batter is well mixed. Scrape from the bottom of the bowl frequently.

Pour batter into prepared pan and bake for 1 hour and 10 minutes. The top should be split and nicely browned, and a cake tester or straw inserted into the center should come out clean.

If not, continue baking and check every 5 minutes. When done, empty cake upside down onto one covered hand (use two pot holders) and then place the cake right-side up onto the cooling rack. Cool at least 1 hour before slicing and serving.

Whipped Cream: Chill bowl and beaters of an electric mixer in the freezer for at least 10 minutes. Beat heavy cream on high until it starts to take shape. Add sugar and vanilla and beat until stiff peaks form.

Boozy variations: Add 1 tablespoon of any liquor such as dark rum, bourbon, brandy or Cointreau along with the heavy cream.

Almond, orange and lemon Variations: Use 1/2 teaspoon of almond extract, orange extract or lemon extract in place of the vanilla.

Pineapple Sauce: Melt butter in skillet, preferably not nonstick. Add pineapple chunks. (If using canned, drain and blot them before adding to pan). Cook for about 5 minutes, stirring occasionally. Add brown sugar and lemon juice. Let cook on low for 10 minutes. Serve warm or at room temperature over slices of pound cake with whipped cream and ribbons of lemon zest.