2 STEP POUND CAKE RECIPES

Steps:

• Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in a 4-quart bowl. Beat at low speed with a heavy-duty electric mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Pour into a greased and floured 10-inch tube pan.
• Bake at 325° for 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack.
• Note: For testing purposes only, we used a KitchenAid Mixer.
• Traditional Method: Beat butter at medium speed with an electric mixer 2 minutes or until creamy, Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating after each addition.
• Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla.
• Pour batter into a greased and floured 10-inch tube pan. Bake as directed in two-step method.

Steps:

• Heat oven to 325°F. Generously grease bottom, side and tube of 10-inch angel food (tube) cake pan with shortening; lightly flour.
• In large bowl, beat granulated sugar, butter, eggs and vanilla with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. On low speed, gradually beat in flour alternately with milk. Pour batter into pan.
• Bake 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.