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Classic Pound Cake
2 cups granulated sugar
2 cups unsalted butter
10 eggs
4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Cream sugar and butter. Add 2 eggs at a time and slowly blend.
In a separate bowl, combine flour, salt and baking powder. Blend well and add dry mix to egg mixture, then beat well. Add vanilla extract to batter. Pour batter into two well-greased and floured 7-inch loaf pans or a 10-inch angel food cake pan to two-thirds full. Bake for about 1 hour. Cake is done when a wooden pick is inserted and comes out dry. Remove from the oven and cool.
Variations
For chocolate pound cake, add 1/4 cup cocoa to dry mix.
Delete vanilla extract and add 1 tablespoon orange or lemon bits.
