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Mrs. Kleemeyer’s Pound Cake

Ingredients

• 4 cups sifted cake flour
• 1 pound butter, slightly softened
• 3 cups sugar
• 6 eggs, room temperature
• 2/3 cup milk

Directions

1. Grease and lightly flour 10-inch tube pan. Preheat oven to 350 degrees F.
2. Sift flour onces, measure, then sifte 3 or 4 more times to incorporate air. Cream butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Add flour and milk alternately, ending with flour; beat thoroughly after each addition.
4. Pour batter into tube pan.
5. Bake at 350 degrees for 1 hour 10-15 minutes or till cake tester inserted in the center comes out clean.
6. Remove from oven and cool on wire rack 10 minutes before removing from pans.
7. Cool on wire rack and store in covered cake safe.

Notes

• You can also use two greased and floured 9x5-inch loaf pans; bake 1 hour 5-10 minutes or till cake tests done.
• Becky Christian’s note: This recipe came from a reader of the Chicago’s American, the newspaper where I was a food writer. The whole staff knew it as the best pound cake recipe in the files.