I can’t even remember where I first got this recipe from. It’s definitely not an original recipe. But it’s the simplest and tastiest base cake to make for any occasion. Use this cake to make Blueberry Mousse, Deconstructed Fruit Pies, or Caramelized Peach Cups.  

Yield: 3 2-pound loaf pans (If baking the cake to be eaten as is, you can use a 9×13-inch pan, bundt pan, or muffin tins, but for the above desserts, I start with loaf cakes.)