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.
Ingredients
1 cup (250 mL) unsalted butter
1-1/2 cups (375 mL) granulated sugar
5 eggs
2 tbsp (30 mL) milk
1 tbsp (15 mL) artificial vanilla extract or pure vanilla extract
1/2 tsp (2 mL) salt
2 cups (500 mL) sifted cake and pastry flour
Preparation
Bake in centre of 325 degree F (160 degree 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.)
Servings: 16
Nutritional Info
approx. per serving
- cal248
- pro3 g
- total fat13 g
- sat. fat8 g
- carb30 g
- fibre
- chol89 mg
- sodium93 mg
- %RDI–
- calcium1%
- iron9%
- vit A12%
- vit C–
- folate10%
Source: www.cbc.ca
