| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This recipe embraces the true meaning of pound cake, using a pound of butter and powdered sugar and approximately a pound of flour. Submitted by Loretta Pendrak from Cape May NJ.

Loretta's Pound Cake

1 pound butter
1 pound powdered sugar
6 large eggs
4 cups all-purpose flour, sifted
2 tablespoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 tablespoon vanilla extract

1. Preheat oven to 325°F. Grease and flour a tube pan.
2. In a large bowl, cream butter until light and fluffy. Beat in sugar a little at a time. Add eggs, one at a time, mixing well after each addition.
3. Combine flour, baking powder and salt in medium bowl. Stir into creamed mixture alternately with milk, beginning and ending with flour. Add vanilla and stir until thoroughly combined. Pour into prepared pan and bake for 15 minutes. Reduce oven temperature to 325°F and bake for and additional 60 minutes.
4. Cool in pan for 10 minutes before turning out onto wire rack to cool completely.

Makes 16 servings.