Five Egg Pound Cake

1. 1

   Preheat oven to 350 F.

2. 2

   In a medium bowl stir together the flour, baking powder and salt. In a large bowl cream butter and sugar on high speed until light and fluffy. Add eggs one at a time and beat until very light and fluffy, about 5 minutes. Stir the extract into the milk. Reduce the speed to low and alternately add the flour and milk beginning and ending with the flour. Pour the batter into a greased tube pan and bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean.

3. 3

   Variations

4. 4

   For lemon or orange pound cake omit the vanilla and almond extracts and add the zest of an orange or lemon.

5. 5

   For Currant Pound Cake add 1-1/2 cups currants and zest of half a lemon and omit the almond extract.

No additional tips available.