One Bowl

Pound Cake

24 servings | Prep Time: 20 Minutes | Start to Finish: 4 Hours

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2½ cups granulated sugar
• 1 cup butter, softened
• 1 teaspoon vanilla or almond extract
• 5 eggs
• 1 cup milk or evaporated milk
• Powdered sugar, if desired

1 Heat oven to 350°F. Generously grease bottom, side and tube of 10-inch angel food (tube) cake pan, 12-cup fluted tube cake pan or 2 (9 × 5-inch) loaf pans with shortening; lightly flour.

2 In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s).

3 Bake angel food or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to cooling rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

1 Serving: Calories 230; Total Fat 9g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 65mg; Sodium 115mg; Total Carbohydrate 33g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 2

Sweet Secret For Cranberry-Orange Pound Cake, stir in ½ cup coarsely chopped fresh cranberries or dried cranberries and 1 teaspoon grated orange peel before pouring into pan. Bake as directed.