Pound Cake

An everyday treat that can be dressed up for any occasion, this textbook pound cake is fragrant with vanilla and boasts a moist, tender crumb.

1 cup (2 sticks) unsalted butter, room temperature
2 cups all-purpose flour, unbleached, spooned and leveled
1 cup sugar
4 large eggs
2 tsp. pure vanilla extract
½ tsp. kosher salt

Preheat oven to 350°F (175°C/155°C fan, Gas Mark 3). Butter and flour a 6 cup (8½x4½") loaf pan; set aside.

Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).

Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly).

Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

Makes 8 servings.