Betty Crocker's Pound Cake

I once heard that in certain portions of the US, everyone has their own pound cake recipe.  Apparently, according to my source, these recipes are closely guarded secrets.  The recipe I've been using since we've been married is from my trusted Betty Crocker Cookbook. 

You are more than welcome to use this recipe as your pound cake.   Share the recipe, or guard it with your life - I won't tell, and Betty won't either. 

2 1/2 cups sugar, 1 cup butter, tsp vanilla, 5 eggs

3 cups flour, 1 tsp baking powder, 1/4 tsp salt, 1 cup evaporated milk

beat on high speed for 5 minutes

pour into two loaf pans or one bundt pan

bake for 55-60 minutes, then allow too cool

serve with hot fudge, whipped cream, and fresh strawberries

Pound Cake (courtesy of the New Betty Crocker Cookbook)

Ingredients
2 1/2 cups sugar
1 cup butter, softened
1 tsp vanilla
5 eggs
3 cups flour
1 tsp baking powder
1/4 tsp salt
1 cup milk or evaporated milk

1.  Heat oven to 350 degrees F.  Grease bottom and sides of two loaf pans or one bundt pan.
2.  Beat sugar, butter, vanilla, and eggs on low speed for 30 seconds.  Beat on high speed 5 minutes.  Mix flour, baking powder and salt.  Beat flour mixture into sugar mixture alternately with milk on low speed. 
3.  Bake loaf pans for 55 to 60 minutes; bundt pan 1 hour 10 minutes, until toothpick inserted in center comes clean. 
4.  Remove from pan and cool on wire rack.