German Gold Pound Cake
|Sugar||2 Cup (32 tbs)|
|Butter||1 Cup (16 tbs), softened|
|Cake flour||3 1⁄2 Cup (56 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Vanilla extract||2 Teaspoon|
1. Preheat oven to 350°F. Grease and flour 10-inch Bundt pan or two 9" by 5" loaf pans.
2. In large bowl, with mixer at low speed, beat sugar and butter or margarine just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add flour and remaining ingredients; beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl.
3. Spoon batter into pan. Bake in Bundt pan 1 hour or in loaf pans 45 to 50 minutes, until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan; cool completely on rack.