It is inevitable that just when I need a pound cake to go with the fresh berries & cool whip, I have none in the freezer...this cake is a fantastic cake to make up then pop into the freezer, wrapped well, for those surprise guests, or even more for those times when you are dying for a great dessert but don't have time to make it, or energy...as is often the case around here!
1 1/2 c butter, room temp
5 eggs, room temp
3 c sugar
3 1/2 c sifted cake flour OR 3 1/4 c all purpose flour
1 c milk
1 tsp vanilla
Grease & lightly flour 10" tube pan, set aside.
Beat butter and sugar in mixer on med speed 10 minutes or until fluffy.
Add 1/2 the flour and 1/2 the milk. Beat well.
Add eggs, one at a time, beating well after each addition.
Add remaining flour, vanilla, and milk. Beat batter until smooth.
Pour into prepared pan.
Bake 350 for 1 1/4 - 1 1/2 hours or until toothpick comes out clean.
Cool completely on a wire rack.
**If freezing, it helps to slice then wrap, so that you can eat the cake with less time needed to thaw.**
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