National Pound Cake Day is annually observed in the United States on March 4th. Pound cake lovers, near and far, can celebrate with a piece (or two) of this delicious rich delight.
The traditional recipe for pound cake makes a cake much larger than most families can consume, as it calls for a pound each of flour, butter, eggs and sugar. Hence the name Pound Cake.
In the United States, sour cream pound cake is a popular variation apart from the traditional pound cake recipe. Other variations include adding vanilla or almond flavoring or dried fruits.
Here is a basic pound cake recipe from Betty Crocker.
3 cups all-purpose flour*
1 teaspoon baking powder
¼ teaspoon salt
2 ½ cups sugar
1 cup butter or margarine, softened
1 teaspoon vanilla or almond extract
5 large eggs
1 cup milk or evaporated milk
Powdered sugar, if desired
1 Heat oven to 350°F. Grease bottom, side and tube of 10×4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or two 9×5-inch loaf pans with shortening; lightly flour.
2 In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s).
3 Bake angel food or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.
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