Classic Pound Cake
Author: 
Makes: Makes 1, 8-inch loaf; about 10 slices
 
Ingredients
  • 1⅔ cups sifted cake flour
  • ½ teaspoon salt
  • 5 large eggs, at room temperature
  • 1 cup (2 sticks; 8 ounces) unsalted butter, at room temperature, cut into pieces
  • 1⅓ cups superfine sugar
  • 1¼ teaspoons pure vanilla extract
Instructions
  1. Set oven rack to center position. Preheat oven to 325°F. Coat an 8-inch x 4-inch metal loaf pan with baking nonstick spray (the kind with fat and flour), such as Baker’s Joy. Line the bottom with a strip of parchment paper that extends up and out of the short sides of the pan; coat the paper as well.
  2. Whisk together the flour and salt in a medium bowl; set aside.
  3. Whisk eggs together in a large measuring cup or whisk in a bowl and transfer to a pitcher with a spout.
  4. Beat butter with electric mixer (use flat paddle if using stand mixer) until smooth and creamy, about 2 minutes. Use time cues as suggestions but primarily look to the visual cues throughout the recipe.
  5. Gradually add the sugar (in quarter-cup amounts; you can do this by eye) and beat on high speed until mixture has lightened and is very fluffy. This might take as long as 3 to 5 minutes; scrape down the bowl once or twice during beating. Do not rush this step. The mixture should be room temperature at this point. Turn off the mixer and touch it to check. Keep beating if it is cool to the touch. Beat in vanilla.
  6. Add the eggs about a tablespoon at a time (you can do this by eye), beating well after each addition and scraping down the bowl occasionally. Once all the eggs are added beat mixture for about 30 seconds to make sure it is thoroughly combined. The mixture should be smooth and satiny. If it looks curdled or separated in any way it is because the mixture is still too cold. Let the mixture sit to warm up a bit and beat again, looking for the visual cues as described above.
  7. Remove bowl from stand mixer (if using) and sift about one-third of the flour/salt mixture over the batter and use a large silicone spatula to gently fold in the dry mixture. Stop when there are a few floury streaks remaining then add next batch of flour mixture and continue until all flour/salt has been added. Make sure all of the flour/salt mixture has been incorporated into the batter to create a thick and smooth homogenous batter.
  8. Scrape batter into prepared pan, smoothing top with small offset spatula. Bake for about 1 hour and 10 minutes to 1 hour and 20 minutes or until a toothpick just tests clean. The toothpick should look a bit moist and not bone dry. Rotate the pan once front to back halfway through baking. The range of time will depend on the temperature of your ingredients when the cake went in the oven. Cool pan on rack for about 10 minutes then unmold, peel away parchment, place loaf upright and cool completely. Store at room temperature well wrapped with plastic wrap for up to 4 days.
Recipe by Bakepedia at https://www.bakepedia.com/classic-pound-cake/