Pound Cake

Instructions

1. 1

   Prep: Preheat oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt pan, or spray it heavily with baking spray containing flour. Ensure all your cold ingredients (butter, eggs, milk) have come to room temperature to prevent the batter from breaking.

2. 2

   Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy (about 2 minutes). Gradually add the 3 cups of sugar and beat on medium-high speed until the mixture is incredibly light and fluffy (this takes about 5 to 7 full minutes). Scrape down the sides of the bowl.

3. 3

   Add Eggs: Reduce the mixer speed to low. Add the room-temperature eggs one at a time, beating just until the yellow yolk disappears before adding the next. Stir in the vanilla extract.

4. 4

   Alternate Dry and Wet: In a separate bowl, whisk the flour, baking powder, and salt. With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions, starting and ending with the flour. Mix *just* until the flour disappears. Do not overmix, or the cake will be tough.

5. 5

   Bake: Pour the thick batter into the prepared Bundt pan and smooth the top. Tap the pan firmly on the counter a few times to release air bubbles. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, until a long skewer inserted into the center comes out clean.

6. 6

   Cool: Let the cake cool in the pan on a wire rack for exactly 15 minutes before carefully inverting it onto the rack to cool completely. The crust should be golden and delightfully crisp.