Adapted from The Joy of Cooking, this pound cake is rich and moist.
- 4 cups Cake Flour
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 3 sticks Butter
- 3 cups Sugar
- 8 Eggs
- 1 cup Milk
- 2 teaspoons Vanilla Extract
- 2 teaspoons Almond Extract
Grease and flour a large bundt pan. Pam for Baking makes this easy.
Measure flour into a large bowl. I never sift, just shake the bag of flour a bit before measuring.
Add baking powder and salt.
Whisk to blend and then set aside.
Beat the butter until it’s light and creamy.
Gradually beat in sugar and continue beating until it’s light and creamy.
Measure the milk…
…and add the vanilla and almond extracts. Set aside.
Beat in eggs one at a time, beating until well blended and light after each addition.
Mix in about a third of the flour mixture.
Then about a third of the milk mixture. Continue until everything is mixed.
Scrape the bowl a couple of times. Don’t over mix, just make sure it’s all well-blended.
Spread the batter in the pan and smooth it out.
Bake at 325 for about an hour.
Remove from oven and let it sit in the pan just a few minutes before turning it out onto a wire rack to finish cooling.
Serve with whipped cream and berries, which are shown in the next entry.