Desserts
Pound Cake
Description
Both dense and rich with a fine crumb texture, our pound cake can be made in an angel food pan, a fluted tube cake pan, or even in loaf pans. Use the pan(s) you own or borrow one from a neighbor or friend—you won’t want to miss this cake.
Ingredients:
- 3 cups all-purpose flour*
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 cups sugar
- 1 cup butter or margarine, softened
- 1 teaspoon vanilla or almond extract
- 5 large eggs
- 1 cup milk or evaporated milk
- Powdered sugar, if desired
Directions:
- Heat oven to 350°F. Grease bottom, side and tube of 10x4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or two 9x5-inch loaf pans with shortening; lightly flour.
- In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s).
- Bake angel food or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.
