Pound Cake

1. 1

   Put oven rack in middle position and preheat oven to 350 F. Generously butter and flour loaf pan, knocking out excess flour (I line bottom with parchment paper and line the sides as well when it's a round pan).

2. 2

   Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in zest and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.

3. 3

   Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours (I usually only bake mine for an hour, depending on size of pan but if you leave it in the pan for the full cooking time with a towel over it, it cooks a little more and will stay moist). Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.