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Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 5 loaf pan with vegetable spray. Line the bottom of the pan with parchment paper and butter or spray the paper. This is an important step. I may have skipped this once and lost the bottom of my cake to the pan.
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In a bowl whisk together the eggs, milk, and vanilla extract.
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In the bowl of your electric mixer add the flour, baking powder, salt, and sugar. Mix on low with the paddle attachment till combined.
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Add the butter and half of the whisked egg mixture. Mix on low speed until the dry ingredients are incorporated then increase the mixer speed to medium and beat for a minute to aerate. Scrape down the sides of the bowl.
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Gradually add the remaining egg mixture. Once incorporated, mix on medium for 1 minute to further aerate the batter.
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Pour the batter into the prepared 9x5 pan. Then bake for 55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
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Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.
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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.
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Makes one 9 x 5 loaf.