Classic Pound Cake

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, room temperature, plus more for pans
• 4 cups sifted cake flour, plus more for pans
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 ¾ cups sugar
• 8 eggs, room temperature
• 1 cup milk, room temperature
• 2 teaspoons pure vanilla extract

Instructions

1. 1
   Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
2. 2
   Sift the flour with the salt and baking powder two times and set aside.
3. 3
   With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
4. 4
   Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended.
5. 5
   Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.