This recipe originally appeared on The Nosher.
Two defining characteristics of Israeli culture are hospitality and spontaneity. Put those together and you end up with a lot of guests that just pop by for coffee and cake. As a host, you’d typically offer tea or coffee along with some kind of cake or cookie, either homemade or store-bought.
Growing up in Israel, marble pound cake (often store-bought) was a staple in almost every household for just those occasions. The cake usually sat out on the kitchen counter, as family members would casually slice away over the course of a few days.
Traditional pound cake originates from England, but the sweet, dense loaf also has very strong roots in Jewish and Israeli culture. Not so strange, the term for “loaf pan” in Hebrew is actually “English Cake” pan.
In many homes, a simple loaf pound cake is prepared on Thursday night or Friday morning to nosh on after the Friday night meal. Any remnants of the cake are usually eaten as a sweet treat after a Shabbat lunch, when friends often stop by for coffee. A good pound cake recipe can be passed on for generations and is something to really cherish.
This recipe calls for milk for its richness and flavor, so the cake is dairy. If you’d like to make it nondairy, simply substitute soy or almond milk.
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