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Pound Cake




Source of Recipe


Rounders - BarbCA


List of Ingredients




BarbCA
Pound Cake
This is one of the easiest pound cakes ever. Not as dense as most but very good and keeps well. It's four days old and doesn't taste stale. It's from the Pillsbury Bundt Recipes 1974.

ONE STEP POUND CAKE

2 1/4 cups all purpose flour, spooned into cup
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon lemon or orange peel (I used orange but next time I will add more.)
1 teaspoon vanilla
1 cup softened butter or margarine
1 cup dairy soured cream
3 eggs.



Recipe





Preheat oven to 325º. Grease and flour Bundt pan. (I used bakers spray.)
In large bowl combine all ingredients;blend at low speed 1 minute.
Beat three minutes at medium speed, scraping bowl occasionally.
Bake 60 to 65 minutes.
(I found 60 to be plenty in my oven.)
Cool upright in pan for 45 minutes; turn on to serving plate. Cool completely.

It called for a powdered sugar Glaze of 2 cups powdered sugar and one or two Tablespoons lemon juice but I used plain water and a teeny pinch of salt as we wee going to eat it with Vanilla ice cream and chocolate sauce.

I think it would be good with almost any flavoring.