Vanilla Pound Cake
Instructions:
This delicate, finely textured pound cake is not as sweet as some. It’s perfect with an afternoon cup of tea. 11â„2 cups butter or margarine (3 sticks), softened 21â„4 cups granulated sugar 6 large eggs 1 tablespoon vanilla extract 3â„4 teaspoon salt 3 cups cake flour (not self-rising) confectioners’ sugar
Makes 20 servings. Prep: 20 minutes plus cooling Bake: 1 hour
- Preheat oven to 325 F. Grease and flour 10-inch Bundt pan.
- In large bowl, with mixer at low speed, beat butter and granulated sugar just until blended. Increase speed to high; beat until light and fluffy, about 5 minutes, frequently scraping bowl with rubber spatula. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Add vanilla and salt. Increase speed to high; beat 3 minutes, scraping bowl. With wire whisk, stir in flour just until smooth.
- Spoon batter into prepared pan; spread evenly. Bake until toothpick inserted near center comes out clean, 1 hour to 1 hour 10 minutes. Cool in pan on wire rack 10 minutes. Run tip of thin knife around edge of cake to loosen. Invert onto rack to cool completely. Dust with confectioners’ sugar.