MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sara Lee Pound Cake
 Categories: Cakes, Desserts, Dairy
      Yield: 9 Servings
 
    1/2 c  Butter (113 g); room temperature
  1 1/2 c  Sugar (300 g)
      3 lg Eggs
  1 1/2 c  A-P flour (180 g)
    1/2 c  Whipping cream (116 g)
      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 9x5" 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 325°F/165°C and bake for 60 to 75 minutes.
  
  When the pound cake is golden and fully set, remove and let cool
  for 5 to 10 minutes in the pan. Then, transfer to a wire rack to
  finish cooling before slicing and serving, as desired.
  
  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 temperature of 210°F/99°C.
  
  Recipe FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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