Vanilla Pound Cake
Found in the vaults of the Rodelle family archives, this delicious recipe is perfect for Strawberry Short Cake in those hot summer months.

Preparation Time: 20 min / Baking Time: 60-70 min / Cooling Time: 20 min / Servings: 12 

Ingredients:
2 ¼ cups cake flour
1 tsp baking powder
Pinch salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
4 large eggs
2 tsp Rodelle Vanilla Extract
¼ cup milk

• Preheat oven to 325?F.  Butter a 9” x 5” x 2 ¾” loaf pan and line the bottom with parchment or butter and dust with flour; set aside.
• Sift together flour, baking powder, and salt.
• Cream butter in the bowl of an electric mixer for 1 ½ to 2 minutes or until light and fluffy.  Scrape the sides of the bowl.
• Add the sugar one tablespoon at a time taking about 5 minutes to incorporate.  Occasionally scrape the sides of the bowl to blend well.
• Add eggs one at a time, mixing for about 1 minute between eggs and scraping sides of the bowl occasionally.  Blend in the Rodelle Vanilla Extract.
• With mixer speed on low, alternate adding the flour mixture and the milk, starting and ending with the flour.  Scrape sides of the bowl between additions.
• Pour batter into prepared pan and smooth the top to evenly fill pan.
• Bake at 325?F for 60-70 minutes or until golden brown and the cake begins to come away from the sides of the pan.
• Remove from the oven and cool 10-15 minutes before inverting the cake to a cooling rack to cool completely.

 Pound cake can be made up to five days ahead.  Wrap well with plastic wrap and store and room temperature.  Or, freeze up to three months.  If frozen, allow to thaw overnight before slicing.