Bakers of all stripes want this classic in their collection – as well as their freezer. A true pound cake relies on beating each egg thoroughly since there's no baking powder. This is a good time to use imitation vanilla extract, because there is less flavour evaporation than with pure vanilla extract.
- Portion size 16 servings
- Credits : Canadian Living Magazine: November 2007
MethodLine 9- x 5-inch (2 L) loaf pan with double layer parchment paper; set aside.
In large bowl, beat butter until light and fluffy; beat in sugar until combined. Beat in eggs, 1 at time and beating each for 1 minute. Beat in milk, vanilla and salt. Stir in flour until no longer streaky. Scrape into prepared pan, smoothing top.
Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1-1/4 hours. Let cool in pan on rack for 30 minutes. Turn out, right side up, onto rack; let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Nutritional facts Per serving: about
- Sodium 93 mg
- Protein 3 g
- Calories 248.0
- Total fat 13 g
- Cholesterol 89 mg
- Saturated fat 8 g
- Total carbohydrate 30 g
- Iron 9.0
- Folate 10.0
- Calcium 1.0
- Vitamin A 12.0