Two-Step Pound Cake

This recipe is so easy you may start serving this classic dessert with every meal. Top with ice cream or seasonal fruits for a tasty combination.

You'll need a heavy-duty stand mixer with a 4-qt. bowl and paddle attachment for this recipe.

Yield: Makes 10 to 12 servings

Ingredients:

• 4 cups all-purpose flour
• 3 cups sugar
• 2 cups butter, softened
• 3/4 cup milk
• 6 large eggs
• 2 teaspoons vanilla extract

Directions:

1. Layer Ingredients and Mix. Preheat oven to 325°. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.

2. Pour and Bake. Pour into a greased and floured 10-inch (16-cup) tube pan, and smooth. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Source: Southern Living Our Readers' Top-Rated Recipes, Southern Living  MAY 2010