Pound cake recipe

Pound cake recipe,with variations

1 cup butter or margarine, softened

2 1/2 cups sugar

5 eggs

1 tsp. baking powder

1/2 tsp salt

2 cups all purpose flour

1 cup whole wheat flour

1 tsp vanilla

1 cup skim milk

Directions:

Combine butter and sugar in mixer, cream.  Add eggs.  Add baking powder, salt and vanilla.  Add flour 1 cup at a time alternating with 1/3 cup of milk.  Mix well.  Beat on high for 5 minutes.

Grease the inside of a fluted tube cake pan, recommended, or angel food pan or 2 loaf pans.  Pour into pan.  Bake 350 degrees, 1 hr 10 min for tube pan or 55 minutes for loaf pans.  Cool 20 min, then remove from pan.  Top with powdered sugar or glaze.

Variations: 

Almond pound cake:  substitute 1 tsp almond extract for vanilla.  Top with chocolate glaze.

Lemon poppy-seed pound cake:  substitute 1 tsp lemon extract for vanilla, and add 1/4 cup poppy seeds.

Using 1/3 whole wheat flour makes the recipe a bit healthier and adds a nutty flavor.  Using skim milk rather than whole milk reduces the fat without any noticeable change to the taste or texture.  This recipe also is great as a breakfast cake, and especially easy to take to a Sunday School class or a new mother.

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About dwolters

mama to 4 wonderful kids. live on a farm and raise sheep
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