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Print this Recipe    Pound 18

Pound Cake
Makes one 9 by 5 by 3 inch loaf, serves 10 to 12

2 cups cake flour
1 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter
1 1/2 cups sugar
4 large eggs, at room temp.
3 tablespoons milk
2 tsp. vanilla extract

Butter and flour the loaf pan. Sift together the cake flour, baking
powder, and salt in a bowl. In a second bowl (large) beat the butter
until it is fluffy, about 2 minutes. Gradually add the sugar and
continue beating to cream the butter and sugar for about 2 minutes.
Add the eggs one at a time, beating well after each addition. Beat
in the milk and vanilla extract, and blend well. With the mixer on
low speed, slowly add the dry ingredients and beat until thoroughly
blended, stopping to scrape down the sides of the bowl occasionally.
Pour into loaf pan, and smooth the top. Bake the cake for about 1
hour and ten minutes, or until the top has risen and the cake is
brown. Cool 15 minutes on a rack, remove from pan and allow to
continue to cool on the rack.

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