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Grease and flour a tube or Bundt® pan. Do not preheat oven. In a medium bowl, mix flour, baking powder and salt. Set aside. In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition.
A small 6 inch cake recipe makes a little less than 2 cups of batter. If you’re more of a cake mix type of baker (I still love you), you can always use several 6 inch cake pans to make your cake dreams come true. Wrap up each cake tightly in plastic wrap plus a layer of foil, and you can store them in the freezer until the cravings hit.
Add eggs one at a time, mixing well after each addition. Add vanilla. Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan. Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.
This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Top with confectioners’ sugar or glaze. Grease and flour a tube or Bundt® pan. Do not preheat oven. In a medium bowl, mix flour, baking powder and salt. Set aside. In a large bowl, cream sugar and butter until light and fluffy.
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