Classic Buttery Pound Cake

Directions

1. 1
   Preheat oven to 325° . Grease 9 x 5-inch loaf pan; set aside.
2. 2
   Combine flour, baking powder and salt in medium bowl; set aside.
3. 3
   Beat I Can't Believe It's Not Butter!(R) Cooking & Baking sticks with sugar in large bowl with electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, scraping sides occasionally. Stir in vanilla. Reduce speed to low and beat in flour mixture just until blended. Evenly spoon into prepared pan.
4. 4
   Bake 65 minutes or until toothpick inserted in center comes out completely clean. If cake starts to brown, cover loosely with foil. Let cool 15 minutes on wire rack; remove from pan and cool completely. Easy Stir-in Tips: Stir 1/2 cup mini chocolate chips OR 1 cup blueberries, chopped dried fruit or red and/or green glace cherries into batter just before spooning into prepared pan. Bake as above.
5. 5
   For DECADENT FRUIT TRIFLE, Prepare pound cake as above, then cut in cubes and sprinkle with rum or dry sherry. Layer with pudding and your favorite fruit. Garnish with whipped cream and toasted slivered almonds. If desired, make a day ahead, cover and chill.
6. 6
   For DELICATE LEMON POUND CAKE, stir in grated peel of 1 lemon (about 1 teaspoon) with vanilla. When cake is cool, blend 1 cup confectioners sugar with 2 teaspoons fresh lemon juice and drizzle over cake.
7. 7
   Calories 310, Calories From Fat 150, Saturated Fat 5g, Trans Fat 5g, Total Fat 17g, Cholesterol 70mg, Sodium 220mg, Total Carbohydrate 35g, Sugars 21g, Dietary Fiber 0g, Protein 4g, Vitamin A 15%, Vitamin C 0%, Calcium 2%, Iron 6%