Five Egg Pound Cake
Ingredients
Instructions
- Preheat oven to 350 F.
- 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.
- Variations
- For lemon or orange pound cake omit the vanilla and almond extracts and add the zest of an orange or lemon.
- For Currant Pound Cake add 1-1/2 cups currants and zest of half a lemon and omit the almond extract.
Nutrition & Diet Analysis (per serving)
559
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).