This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Top with confectioners’ sugar or glaze.
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2½ cups white sugar
1½ cups butter
1½ teaspoons vanilla extract
¾ cup milk
Step 1 Grease and flour a tube or Bundt® pan. Do not preheat oven.
Step 2 In a medium bowl, mix flour, baking powder and salt. Set aside.
Step 3 In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
Step 4 Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan.
Step 5 Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 449 calories; 22.4 g total fat; 133 mg cholesterol; 364 mg sodium. 57.3 g carbohydrates; 6.1 g protein;