Made with six eggs, this cake recipe rises up high above all others, resulting in the best pound cake ever. Top with confectioners' sugar or glaze.
Ingredients
- all-purpose flour: 3 cups
- baking powder: 1 Tbsp
- salt: 0.5 tsp
- ½ cups white sugar: 2 piece
- ½ cups unsalted butter: 1 piece (softened)
- eggs: 6 piece
- ½ teaspoons vanilla extract: 1 piece
- milk: 0.75 cup
Metric Conversion
Stages of cooking
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Grease and flour a Bundt pan. Do not preheat the oven.
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Mix flour, baking powder, and salt together in a bowl.
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Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Add flour mixture alternately with milk; beat until smooth. Pour batter into the prepared pan.
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Place cake into the cold oven. Set the temperature to 350 degrees F (175 degrees C); bake until a toothpick inserted into the center comes out clean, 1 to 1 1/2 hours. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 20 to 30 minutes.
