Pound Cake with Summer Fruit and Whipped Cream

I know that lately it may seem like there's been a lot of baby talk around these parts, and I swore that I wouldn't be that person, but guys, it is consuming me right now. Sometimes a girl just needs to talk about it. I think I might have told you in my last post that my baby is big. I mean really big. Three weeks ago during a monthly check-up I told the doctor that the baby felt big. I felt as though I was hitting the various pregnancy milestones 3 - 4 weeks earlier than to be expected. She measured my uterus and told me that she also thought that I was a little big, but no big deal. I had an ultrasound scheduled that afternoon, so she suggested that we measure the baby and check his size. We found out THAT HE IS IN THE 99th PERCENTILE!!!!! And then the panic kicked in. Did I make him fat? Will I be able to deliver a baby that big? What do I do?  I met with my doctor this week who told me that I am measuring 36 weeks when in fact I am 32 weeks. The babies head is large and he has a big pudgy stomach. Personally, I think that sounds really cute.

I have another ultrasound scheduled for 3 weeks, and if the baby is still really big, I may cry. My doctor has given me the option of a c-section, which is not an easy decision. Ideally, she doesn't want me to gain anymore more weight, and now I have to cut all sugar from my diet and start eating a gestational diabetic diet. At first I was a little hesitant and frustrated with the advice. But now I am thinking to myself that I will do anything to slow down his growth, cause I'm not super keen on having a c-section, and I'm also not really prepared to deliver a 10lb baby.

I'm quite fortunate that I have my dietitian background, so planning a gestational diabetic diet won't be that challenging. Trying to resist the temptation to eat sweets will be the hard part. Brent is all on board, which is really important because I am going to need a lot of support in the weeks to come. But honestly, since transitioning to a low-carb diet, I have felt pretty good. The first day was rough. I felt hungry all day long, and I was like - can I just have some pasta already? But since then, I feel like I have a bit more energy, less bloating and water retention. This transition has just forced me to be a bit more creative in the kitchen, while not relying so much on pasta, pizza, and take-out in my last few weeks of pregnancy.

This pound cake is such a summery treat. The cake was really easy to make. It's moist, with a tender crumb. The fresh fruit and the whipped cream are perfect, and the whole thing is incredible. 



makes one loaf cake - 10 slices

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 eggs, beaten

1 1/2 cups flour

1 tsp baking powder

1/4 tsp salt

3/4 cup milk

1 tsp vanilla

1 cup heavy whipping cream

2 tbsp granulated sugar

fresh fruit

Preheat the oven to 325ºF.

In a medium bowl, combine the melted butter and sugar.

Add the beaten eggs and combine.

Stir in the flour, baking powder, and salt and combine.

Stir in the milk and vanilla and combine well.

Pour the batter into a well greased loaf pan.

Bake in the oven for 1 hour, or until light brown and a toothpick inserted comes out clean. Remove from the oven and let cool for 5 minutes. Transfer to a wire rack to continue cooling.

While the loaf is cooling, Add the whipping cream and sugar to the bowl of a stand mixer. With the whisk attachment, whip until stiff peaks. Store in an airtight container int he fridge until ready to use.

Slice the loaf and serve with a dollop of whipped cream and fresh fruit.