Simply Pound Cake

That pound cake originated in North Europe and is so named because the original recipe called for an equal weight of the ingredients!


1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup butter
1 1/4 cups sugar
4 eggs

1. Lightly grease and flour a 4 1/2 x 8 1/2 x 3 inch loaf pan. Sift the flour and baking powder together and set aside.
2. Cream the butter and sugar together in a bowl until light and fluffy. Add the eggs, one at a time, beating well after each egg. Add 1 tablespoon of flour if the mixture starts to curdle. I used my CuisinArt food processor for this and it worked just wonderfully.
3. Fold in the flour and pour into the load pan. Bake in a preheated oven, at 350F, for about 45 minutes until golden. To test if the ckae is done, insert a toothpick into the center of the cake. The cake is ready if the toothpick comes out clean.
4. Cool for 10 minutes in the pan; then turn onto a wire rack to cool completely before serving.

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