Pound Cake

This cake-- all because I want to make a fruit trifle and,... 

I wanted a pound cake for 'layering' it. 

A Sara Lee pound cake from the grocer's freezer section tastes really good but a 'small' 10.75 oz. rectangle of it was already selling for $3.99 a few years ago, and I think that's a lot of moolah for so little. The recipe below yielded just over 3 lbs.  I don't have to use my head or a calculator to know.................YIPPEE SKIPPEE, I saved plenty by making my own!

This is going to 'slice/cube' just fine...

It's gonna do da job!

INGREDIENTS:

• 3 sticks butter, plus more for the pan.
• 3 cups sugar
• 5 large eggs
• 3 cups all-purpose flour, plus a bit more for the pan.
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking powder
• 1 cup mik (not less than 2% fat works best)
• 2 teaspoons high quality vanilla extract

DIRECTIONS:

• Preheat oven to 350-degrees F.
• Grease and flour a tube pan (you could use two of the 9x5 inch loaf pans, buttered and floured)
• With a mixer, cream butter and sugar together for about 4 minutes.
• Add eggs, one at a time, beating after each additon.
• Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour.
• Mix in vanilla.
• Pour into prepared tube pan, or two loaf pans.
• Bake for 1 to 1½ hours, until a toothpick inserted in the center of the cake comes out clean.  (Check after the first hour.)
• After letting it cool in pan for about 15 minutes, loosen edges, invert on plate.