Buttery Pound Cake


1 cup butter, softened
2 1/2 cups sugar
1 1/2 tsp. vanilla
5 eggs
1 tsp. baking powder
1/4 tsp. salt
3 cups flour
1 cup milk


1. Preheat oven to 350 degrees.  In a large bowl, cream together butter, sugar, vanilla, and eggs.

2. Add baking powder, salt and 2 cups of flour.  Mix on low speed until combined.  Add milk.  Mix on low speed until combined.  Add final cup of flour, mix on low speed for 1 minute to combine and then on medium speed for 3 minutes to make sure butter is well incorporated into mixture.

3. Grease and flour 2, 9x5 inch, bread pans.  Pour the batter into pans, dividing evenly.  Bake for 50-60 minutes, or until toothpick inserted in center comes out clean.  Allow to cool in pans for 10 minutes then remove to a cooling rack.

Tip: You can wrap cooled cakes up in freezer paper and store for up to 3 months.