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Pound Cake Recipe

Enjoy this delicious pound cake sprinkled with icing sugar - perfect for a dessert.

Prep Time: 20 Mins | Total Time: 4 Hrs | Makes: 24 servings

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Ingredients:

3 cups (750 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
2 1/2 cups (625 mL) sugar
1 cup (250 mL) butter or margarine, softened
1 tsp (5 mL) vanilla or almond extract
5 large eggs
1 cup (250 mL) milk or evaporated milk
Icing sugar, if desired

Method:

Heat oven to 350ºF. Grease bottom, side and tube of 10x4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or two 9x5-inch loaf pans with shortening; lightly flour.
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).
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 centre comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with icing sugar.

Lemon-Poppy Seed Pound Cake : Substitute 1 teaspoon lemon extract for the vanilla. Fold 1 tablespoon grated lemon peel and 1/4 cup poppy seed into batter.

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