This recipe embraces the true meaning of pound cake, using a pound of butter and powdered sugar and approximately a pound of flour. Submitted by Loretta Pendrak from Cape May NJ.

Loretta's Pound Cake

1 pound butter
1 pound powdered sugar
6 large eggs
4 cups all-purpose flour, sifted
2 tablespoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 tablespoon vanilla extract

1. Preheat oven to 375°F (190°C). Grease and flour a tube pan.
2. In a large bowl, cream butter until light and fluffy. Beat in sugar a little at a time. Add eggs, one at a time, mixing well after each addition.
3. Combine flour, baking powder and salt in medium bowl. Stir into creamed mixture alternately with milk, beginning and ending with flour. Add vanilla and stir until thoroughly combined. Pour into prepared pan and bake for 15 minutes. Reduce oven temperature to 325°F (160°C) and bake for and additional 60 minutes.
4. Cool in pan for 10 minutes before turning out onto wire rack to cool completely.

Makes 16 servings.