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Category   Desserts - Breads
Sub Category   None

2-1/2 c. sugar
1 c. butter or stick margarine softened
1 tsp. vanilla or almond extract
5 large eggs
3 c. flour (not self-rising)
1 tsp. baking powder
1/4 tsp. salt
1 c. milk or evaporated milk
Powdered sugar if desired

Heat oven to 350 degrees. Pam spray 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. 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 pans. 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 pans to wire rack. Cool completely, about 2 hours.
Sprinkle with powdered sugar. Lemon-Poppy Seed Pound Cake- Substitute 1 tsp. lemon extract for the vanilla. Fold in 1 Tbs. grated lemon peel and 1/4 c. poppy seed into batter.

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