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Print this Recipe    Pound 11

Best Pound Cake

2 cups unsifted cake flour (9 oz or 260 g)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter (2 sticks or 230 g), at room temp
1 2/3 cups granulated sugar (11 1/2 oz or 330 g)
5 large eggs
1 1/2 teaspoons vanilla extract

Spread solid shortening on the bottom and sides of a 9x5x3 inch
pan; dust evenly with flour; tap out excess. Position rack in
center of oven. Preheat oven to 325 degrees F (165 degrees C).

Sift together flour, baking powder, and salt. Set aside.

In a mixing bowl using a sturdy spoon (or in a mixer fitted with
a paddle), beat the butter until soft and fluffy. Gradually add
the sugar and beat until very light and creamy. Add the eggs, one
at a time, beating well after each addition. Beat in the vanilla.

Gradually stir in the flour mixture. Blend well.

Turn batter into the prepared pan and bake in the preheated oven
for 1 hour and 15 - 20 minutes, or until the cake is well risen
and golden on top, and a tester inserted in the center comes out
clean. Cool the cake in its pan on a wire rack for 20 minutes.
Then slide a knife around the sides to loosen it. Tip the cake
out of the pan, set it uprights on the rack, and cool completely.

This cake can be baked in advance, wrapped airtight, and stored at
room temperatures for a week or refrigerated for several weeks.
It may also be frozen.

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