Old Fashioned Pound Cake
This is a genuine pound cake, made just as original pound cakes were made— with a pound each of butter, sugar, flour and eggs.
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*
- Preheat oven to 325°F (160°C). Grease and flour a 12-cup Bundt® , a 10-inch tube pan or two 8 x 4-inch loaf pans. Set aside.
- 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.
- 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.
- 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 1 (10-inch) cake or 2 loaf cakes.
*Or 2 teaspoons vanilla and 1 teaspoon lemon or almond extract.