Preheat oven to 350 degrees F (177 degrees C) and place rack in center of 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 medium bowl, whisk together the eggs, milk, and vanilla extract.
In the bowl of
mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt,
and sugar) and mix
on low speed for about 30 seconds or until blended. Add the butter and 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 aerate and develop the
cake's structure. Scrape down the sides
of the bowl. Gradually add the remaining egg mixture, in 2
additions, beating about 30 seconds after each addition to incorporate the egg
and strengthen the cake's structure.
Scrape 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
in the center comes out clean. If you find the cake browning too much as it
bakes, cover with a piece of lightly buttered aluminum foil after about 30
cake from the oven and place on a wire rack to cool for about 10 minutes. 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 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf.
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