1. Heat oven to 350°. Grease bottom and side of angel food cake pan (tube pan), 10 X 4 inches, 12-cup bundt cake pan or 2 loaf pans, 9 X 5 X 3 inches, with shortening lightly flour.
2. Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Mix flour, baking powder and salt. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s).
3. Bake angel food or bundt cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.
*Spreads with at least 65% vegetable oil can be used.
**Do not use self-rising flour.
NUTRITION FACTS: 1 Serving: Calories 225 (Calories from Fat 80) Fat 9g (Saturated 5g) Cholesterol 65mg Sodium 115mg Carbohydrate 33g (Dietary Fiber 0g) Protein 3g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 2% Iron 4% DIET EXCHANGES: 1 Starch 1 Fruit 2 Fat
Lemon-Poppy Seed Pound Cake: Substitute 1 teaspoon lemon extract for the vanilla. Fold 1 tablespoon grated lemon peel and 1/4 cup poppy seed into batter.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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