This is one of my best pound cake recipes...it came attached to either a Wilton bundt or fluted cake pan YEARS ago...it is EASY,rich,dense and moist.
1 1/2 c
2 1/2 c
all purpose flour
milk(i have also used sour cream)
almond extract( or lemon...or just use a total of 1 3/4 teaspoon vanilla and omit the almond
1 1/2 c
plus 1 1/2 teaspoons milk
place ingredients into small bowl and whisk until well blended.
1Preheat oven to 325* and grease and flour pan(bundt or fluted). I am told it makes 2 nice loaf cakes as well.
2ALL ingredients should be at room temperature.
3Cream butter and sugar until light and fluffy.
4Add eggs,one at a time, mixing well after each one.
5Sift 3 cups of flour with baking powder and salt.
6Starting with flour mixture,add alternately flour mixture and milk.
7Mix in extract(s).
8Pour into prepared pan. Bake for about 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes and then turn out on rack to cool. If glazing let the cake cool completely first.
9I made this cake today and I needed to cook it for one hour and 15 minutes...so make sure you test with a toothpick :o)