Pound Cake Classic Recipe

from Martha Stewart Living Magazine

Prep 2 5x9 loaf pans; makes 2 cakes.

1 lb. (3 1/4 c. flour
1 tsp. salt
1 lb. (4 sticks) butter, softened
2 c. sugar
1 tsp. vanilla extract
9 eggs, beaten

Combine flour and salt; set aside. Beat butter and sugar on high until fluffy, about 8 minutes. Beat vanilla into butter/sugar mixture. Add eggs, 2 at a time, mixing well after each addition. Add flour mixture in 4 parts, mixing well after each addition. Divide batter between pans. Tap down on counter. Bake 65 minutes at 325*.

Variations:
1. Poppy Seed - fold 1 Tbs. poppy seeds into batter.

2. Chocolate - Replace 1 c. flour with 1 c. cocoa powder. Top with peanut butter glaze, if desired. (Warm 1/4 c. peanut butter in saucepan. Add 5-6 Tbs. milk. Stir until smooth. Drizzle over cooled cakes.)

3. Chocolate Marble - Make 1/2 batch basic pound cake and 1/2 batch chocolate pound cake (above). Scoop into prepared pans 1/2 c. at a time, alternating plain and chocolate. Swirl with a knife.

4. Toasted Coconut - Fold 2 c. sweetened coconut into batter. Sprinkle 1/2 c. coconut over cake; tent with foil to bake. Top with Mango-Lime Sauce, if desired. (Blend 1 mango, 2 Tbs. lime juice, 1 tsp. sugar, and a pinch of salt.)

5. Blueberry-Sour Cream - Use 1/2 c. sour cream in place of 1 stick of butter. Toss 2 c. blueberries in 2 Tbs. flour; fold into batter. Top with lemon cream. (Beat 1 c. heavy cream, 1 Tbs. confectioners' sugar, and 2 tsp. lemon zest.)

6. Vanilla Bean - Use seeds of 1 vanilla bean in place of extract. Top with ginger glaze. (Heat 6 Tbs. milk and 1/4 c. sliced ginger until beginning to simmer. Let cool. Discard ginger. Stir in 2 c. confectioners' sugar. Drizzle over cooled cakes.)