German Gold Poundcake

• 2 c. sugar
• 1 c. butter, softened
• 3 1/2 c. cake flour
• 1 c. milk
• 6 egg yolks
• 1 1/2 tsp. double-acting baking powder
• 2 tsp. vanilla extract
• 1/8 tsp. salt

1. Preheat oven to 350u0b0.
2. Grease and flour 10-inch Bundt pan or two 9 x 5-inch loaf pans.
3. Into large bowl measure sugar and butter; with mixer at high speed, beat until light and fluffy.
4. Add flour and rest of ingredients; at low speed, beat until well mixed, constantly scraping the bowl with a rubber spatula.
5. Beat at high speed for 4 minutes, occasionally scraping the bowl.
6. Pour batter into pan and bake in Bundt pan 1 hour or in loaf pans for 45 to 50 minutes (until toothpick inserted in center of cake comes out clean).
7. Cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack.
8. (Ice it if so desired.)

sugar, butter, cake flour, milk, egg yolks, doubleacting baking powder, vanilla extract, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272264 (may not work)