Pound Cake - Recipe

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POUND CAKE

A light delicate yellow cake. Loaf Pound Cake is usually not iced. There are many variations to this old favorite. The proportions of milk and flour may be varied. Shortening may be reduced or omitted or increased up to 1 cup (a very rich cake). You can vary the flavoring as desired. A teaspoon of grated orange or lemon peel, a few drops of orange oil or a tablespoon of rum are wonderful additions.

8 egg yolks, beaten or 5 whole eggs
3 teaspoons baking powder
1 cup sugar
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
1 3/4 cups all purpose flour
1/2 cup melted butter or shortening

Preheat oven to 350°F. Grease and lightly dust with flour a rectangular loaf pan.

Break eggs into a large bowl and beat until very light and fluffy (about 3 minutes).

Add sugar slowly while beating constantly. Add milk and vanilla in the same way.

Sift in all dry ingredients except 1/4 cup of the flour and baking powder and add melted shortening and flavoring. Stir until smooth (3 to 5 minutes).

Sift in the remaining flour and baking powder and stir well. Pour into a greased pan.

Bake until cake tests done. A wooden toothpick inserted in center will come out clean.

Total time about 1 hr., 17 min. (Prep. 17 min.)

Makes 1 loaf, 16 servings

Serving Suggestion: Thinly slice the cake and top with fresh fruit, yogurt, whipped cream or vanilla ice cream.

Nutrition (per serving): 129 calories, 2.5g total fat, less than 1g saturated fat, less than 1g polyunsaturated fat, 35.9mg potassium, 23.9g carbohydrates, 13g sugar, less than 1g fiber, 3g protein, 103mg cholesterol, 171.5mg sodium, 72.6mg calcium, 134.4IU Vitamin A, less than 1mg Vitamin C, 12.2IU Vitamin D, less than 1mg iron.

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