HOW MANY TEASPOONS ARE IN A POUND RECIPES

Steps:

• Preheat the oven to 350°F.
• Grease and flour a tube pan (the size I use is 9½ x 4 inches - a similar-sized Bundt pan can also be used).
• In a large bowl using a hand mixer or in the bowl of an electric stand mixer, beat the butter, sugar, eggs, vanilla extract, and almond extract on medium speed for 5 minutes. Scrape the bowl as needed. Note: if your hand mixer isn't very strong/heavy-duty, I suggest using a stand mixer, as the batter is a bit thick, and you don't want to burn out the motor of your hand mixer.
• In a medium bowl, combine the flour, baking powder, and salt.
• Add the flour mixture in thirds, alternating with the evaporated milk, beating on low speed after each addition just until combined. Note: Be sure not to over-mix, as this can cause your cake to be tough.
• Pour the batter into the prepared pan. Spread out evenly with a spatula.
• Bake in the center of the oven for 70 to 80 minutes or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but no batter). Note: To avoid over-baking, I recommend beginning to test at 60 minutes. If the cake is not done, check it every 5 minutes until it is.
• Remove the cake from the oven and put the pan on a wire cooling rack. Let the cake cool in the pan for 20 minutes.
• Using a knife, carefully loosen the cake from the pan.
• Remove the cake from the pan. Cool completely on a wire cooling rack.
• Slice and serve!