POUND CAKE
Two 9 × 5-inch loaves or one 10-inch tube cake; about 16 servings
Have all ingredients at room temperature, about 70°F. Preheat the oven to 325°F. Grease and flour two 9 × 5-inch loaf pans or one 10-inch tube pan.
Beat in a large bowl, or in a stand mixer with the paddle attachment, at medium-high speed for 1 minute:
- 4 sticks (1 lb or 455g) unsalted butter, softened
Gradually add and beat until light, 5 to 7 minutes:
- 2 cups (400g) sugar
Beat in one at a time, beating well after each addition:
- 8 large eggs
Beat in:
- 2 teaspoons vanilla
On low speed, add slowly, mixing only until thoroughly blended:
- 4 cups sifted (400g) cake flour
- ½ teaspoon salt
Scrape the batter into the pan(s). Bake until a toothpick inserted into the center comes out clean, about 1 hour for loaf pans, about 15 minutes longer for a tube pan.
Let loaves cool in the pans on a rack for 10 minutes, a tube cake for 15 minutes. Turn the cake(s) out of the pan(s). Turn loaves right side up to cool. Let a tube cake cool upside down.