Practically Perfect Pound Cake

A simple recipe I got from Todays Parent magazine June 2008.  In my younger days I would have had this with whipping cream and seasonal berries, but sadly today I just eat it with seasonal berries.  It is still yummy.

2 cups (500 ml) all-purpose flour (do yourself a favour and only buy unbleached)
1 tsp (5 ml) baking powder
pinch salt (I usually leave this out)
1 cup (250 ml) sugar
3/4 cup (175 ml) unsalted butter, softened
3 eggs
2 tsp (10 ml) vanilla
1/2 cup (125 ml) milk

Preheat the oven to 325 F.  Grease a 9 x 5 in loaf pan.

In a bowl, stir together the flour, baking powder and salt.  Set aside for the time being.

Then in a large bowl, with an electric mixer, beat together the sugar and butter until creamy and light.  Add the eggs, one at a time, beating well after each egg and scraping down the sides occasionally.  Continue beating the mixture for 2 or 3 minutes after all the eggs have been added.  Beat in the vanilla, then add the flour mixture in 2 or 3 additions, alternately with the milk, beating until the batter is just smooth.  Dump into the prepared loaf pan and smooth the top.  Bake for 70 to 80 minutes or until a toothpick poked into the centre of the cake comes out clean.

Let cool in the pan for 10 minutes, then remove to a rack and let cool completely.

Makes 1 loaf