Classic Pound Cake

Name: Classic Pound Cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: one 9x5-in loaf
Ingredients: 1 cup (225 g) unsalted butter, softened; 1 cup plus 2 tbsp (225 g) sugar; 4 large eggs, room temperature; 1 tsp (5 ml) vanilla extract; 1 3/4 cups plus 2 tbsp (225 g) all-purpose flour; 1/2 tsp (3 g) salt

The traditional equal-weights butter cake with a dense, velvety crumb, distilled into a one-glance grid recipe.

Preheat oven to 325°F (165°C)

Grease and flour a 9x5-in (23x13 cm) loaf pan

Bring butter and eggs to room temperature

1 cup plus 2 tbsp (225 g) sugar	cream 5 min until pale and fluffy
1 cup (225 g) unsalted butter, softened	cream 5 min until pale and fluffy	beat in eggs one at a time	fold in gently in 3 additions	bake 325°F (165°C) 60 to 75 min
4 large eggs, room temperature
1 tsp (5 ml) vanilla extract
1 3/4 cups plus 2 tbsp (225 g) all-purpose flour		whisk
1/2 tsp (3 g) salt		whisk

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