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Pound Cake

From the book Keep Chickens! by Barbara Kilarski

Ingredients

	1	cup (2 sticks) unsalted butter, plus extra for greasing the pan
	2	cups all-purpose flour, sifted, plus extra for sprinkling
	1¼	cups sugar
	1	tsp. vanilla extract
	4	eggs
	½	tsp. baking soda
	½	tsp. salt

Steps

Preheat the oven to 325 degrees.
Butter and flour a 9-by-5-inch loaf pan. Make sure the eggs are at room temperature. If the eggs are cold, cover them with warm water for 3 minutes.
Place the butter in a large mixing bowl and beat until creamy. Add the sugar, a quarter cup at a time, while beating with an electric mixer on medium until thoroughly blended. Mix in the vanilla. Add the eggs, one at a time, to the butter mixture and blend well after each addition.
Stir in the flour, baking soda, and salt. Pour the batter into the loaf pan and spread evenly. Bake one hour or until a wooden skewer comes out clean. Cool 5 minutes in the pan, then on a wire rack.

This content is from the book Keep Chickens! by Barbara Kilarski.

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