MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sara Lee Pound Cake
Categories: Cakes, Desserts, Dairy
Yield: 9 servings

1/2 c (113g) butter; room temp
1 1/2 (300g) cups sugar
3 lg Eggs
1 1/2 (180g) cups A-P flour
1/2 c (116g) whipping cream
1 ts Pure vanilla extract

In the bowl of a stand mixer, cream together the
softened butter and sugar until pale, light and fluffy;
a minimum of 5 minutes. It takes longer than you think
to cream butter and sugar the right way!

Beat in the eggs, one at a time, on your mixer’s lowest
setting. Stir in the vanilla.

Gradually add in the flour and whipping cream in
alternating amounts until fully incorporated. The
finished batter should be smooth, creamy, and have an
almost mousse-like consistency.

Transfer the batter to a 9" X 5" loaf pan lined that’s
been with parchment and sprayed with cooking spray.

Place the pan into a COLD oven. Do not preheat! Then set
the oven to 325ºF/165ºC and bake for 60-75 minutes.

When the pound cake is golden and fully set, remove and
let cool for 5-10 minutes in the pan. Then, transfer to
a wire rack to finish cooling before slicing and
serving, as desired.

Editor’s Tip: To accurately test the doneness of a pound
cake, insert an instant-read thermometer into the
center. The pound cake is fully baked when it reaches an
internal temp of 210ºF/99ºC.

Makes: 9 slices

RECIPE FROM: https://www.tasteofhome.com

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