Classic Pound Cake

The traditional pound cake was so named for the amount of its constituent ingredients.  There should be one pound of each of these four:

butter, eggs, sugar, and flour

Cream butter and add sugar.  Add eggs one at a time, beating after each addition. Sift flour (or not..... the choice is yours!) Add dry ingredients.  

Even with a traditional pound cake I add a tablespoon or two of vanilla before the last flour.

I usually also bake this in a loaf pan and tent it with foil for the first hour.  Total baking time at 325 degrees is probably an hour and half.

Here is a more specific recipe if you prefer:

2 cups (4 sticks) unsalted butter, room temp.

2 ¼ cups sugar

6 large eggs, room temp.

½ tsp salt                                  

4 cups sifted all-purpose flour

1 tsp vanilla extract, or almond extract (opt) 

butter and flour to prep pan

Directions:

Beat butter on low until lightly creamed (30 sec). While the mixer is on low gradually add sugar. Beat until creamed and fluffy(2min). Scrape sides of bowl and add eggs, 1 at a time, and beat well after each egg is added. 

In a separate bowl combine flour and salt. 

Add creamed mix by thirds to dry mix beating on low each time during the addition. 

When all is mixed then fold in the optional if you want. Pour mix into lightly greased and floured 10’ tube pan and smooth top. Place on center rack and bake at 325 until top is golden brown and firm to the touch. About 1 hour and 20-25 min. Remove and cool in pan on wire rack for 20min. Run a knife around pan edge to dump out cake. Cool right side up on a wire rack and let cool 1 hour before slicing.