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"This is real pound cake, aptly named because the ingredients called for measure by the pound, except for the flavorings!"

2 cups butter

2 cups granulated sugar

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

8 large eggs, separated

1 tablespoon vanilla extract*

1. Preheat oven to 325*F (175*C). Grease and flour a 12-cup Bundt, a 10-inch tube pan or two 8 x 4-inch loaf pans. Set aside.
2. Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating until yellow disappears and mixture is light and fluffy. Add vanilla, mixing well.
3. In a separate bowl, mix together flour, baking powder and baking soda and then gradually add to creamed mixture, mixing at low speed just until blended after each addition.
4. Pour into prepared pan and bake for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack.

Makes one 10-inch cake or 2 loafs.

* Or 2 teaspoons vanilla and 1 teaspoon lemon or almond extract.

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