I love baking and often experiment but sometimes the basics are best. I have several pound cake recipes but this is one of my favorites.
Cream together 2 cubes of butter and 1 1/2 cups of sugar
In the meantime measure and sift 2 3/4 cups flour and 3 teaspoons of baking powder. Separate 5 eggs.
Add 5 egg yolks to creamed mixture and mix. Whip egg whites ’til frothy and add. Incorporate 1/3 of the flour mixture then 3/4 cup milk and remaining flour in two additions. Mix until smooth then add 1 teaspoon vanilla
My grandmother used half vanilla and half almond extract which gives the cake a nice flavor.
Put batter in greased and floured pan. I used two 6 cup bundt pans rather than one 12 cup or 10 inch tube pan. It’s entirely up to you.
Bake for an hour and fifteen minutes or until a toothpick or cake tester comes out clean. Cook for 10-20 minutes then remove from pan and cool on wire rack.
Serve warm or completely cooled. It’s wonderful for breakfast (toasted with a hint of butter) or desert.
I particularly like it with my afternoon tea.
Recipe for Pound Cake