Pound cake recipe,with variations
1 cup butter or margarine, softened
2 1/2 cups sugar
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
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.
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.