Classic Pound Cake

1. 1

   Position oven rack in the middle of the oven; preheat to 325.

2. 2

   Add butter and sugar to a bowl of a stand mixer; beat on medium speed with the paddle attachment until very light, about 5 minutes.

3. 3

   One at a time, beat in 3 of the eggs, beating until smooth after each addition.

4. 4

   Decrease mixer speed to LOW and beat in 1/3 of the flour, then another egg, beating until smooth after each addition.

5. 5

   Stop mixer occasionally and scrape the bottom and sides of bowl with a rubber spatula.

6. 6

   Beat in another third of the flour, then after the flour has been absorbed, beat in final egg.

7. 7

   Scrape again and beat in the last of the flour.

8. 8

   Use the rubber spatula to give a final mix to the batter, then scrape it into the prepared pan and smooth the top.

9. 9

   Bake for about 1 1/4 to 1 1/2 hours, or until the cake is well risen, cracked on top, and well-colored and a toothpick inserted into the center comes out clean.

10. 10

    Cool cake in pan for a few minutes, then unmold it onto a rack and turn right side up to finish cooling.

No additional tips available.