Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in
the center of the oven.
Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8
cm) loaf pan. Line the bottom of the pan with parchment paper and butter or
spray the paper.
In a bowl, whisk the eggs, along with the milk and vanilla extract.
In the bowl of
stand mixer, fitted with the paddle attachment (or with a hand mixer), place the flour, baking powder, salt,
and sugar, and beat
on low speed until well mixed (about 30 seconds). Cut the butter into pieces and
add to the dry ingredients, along with half of
the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about
one minute to develop the
cake's structure. Scrape down the sides
and bottom of the bowl as needed. Add the remaining egg mixture, in two
additions, beating well after each addition (about 30 seconds) to incorporate the egg
and strengthen the cake's structure.
Pour the batter into the prepared pan and smooth the top with an offset
spatula or the back of a spoon. Bake for about 55
to 65 minutes or until the cake is golden brown and a toothpick inserted
into the center of the cake comes out clean. Rotate your loaf pan about halfway
through baking. (The cake will crack down the center.) If you find the cake
browning too much as it bakes, cover with a piece of lightly buttered foil.
cake from the oven and place on a wire rack to cool for about 10 minutes. Then remove
the cake from the pan and cool completely on a lightly buttered wire rack.
The Pound Cake can be covered and stored for several days at room temperature,
for one week when refrigerated, or it can be frozen for two months.
Makes one loaf.
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