Vanilla pound cake

vanilla pound cake

simple vanilla pound cake

8 ounces all purpose flour (approximately 1 3/4 cup)

1 teaspoon baking powder

1/4 teaspoon table salt

8 ounces unsalted butter at room temperature

8 ounces granulated sugar (approximately 1 1/4 cup)

2 teaspoons vanilla extract or one vanilla bean split lengthwise and scraped

8 ounces or 4 large eggs

Preheat oven to 325 degrees F.

Butter and flour or line with parchment a 9 x 5 loaf pan. Set aside.  

In a large bowl, whisk the flour, salt, and baking powder together until no lumps remain. Set aside.

Beat butter until smooth and creamy, approximately 2 minutes. Add the sugar and vanilla and beat until light and fluffy, approximately 5 minutes.

In a separate bowl, add the eggs and beat briefly until eggs are scrambled. Drizzle 1/4 cup of the beaten eggs into the butter mixture and continue beating the butter until the eggs are completely incorporated. Scrape the bottom of the bowl. Repeat with another 1/4 cup of egg and continue until all the eggs have been beaten into the butter, scraping the bowl between each addition. 

Sift the dry ingredients into the butter mixture and mix on the lowest setting until almost no streaks or clumps of flour remain. 

Finish the batter by folding with a rubber spatula to get rid of any last streaks or lumps.

Scrape the batter into a prepared pan.

Bake at 325 degrees F for 70 to 80 minutes or until a skewer inserted into the center of the cake comes out clean.