3 large eggs, room temperature
3 tbsp milk, room temperature
1 & 1/2 tsp pure vanilla extract
1 & 1/2 cups (150 grams) sifted cake flour
1 tsp baking powder
1/4 tsp salt
3/4 cup (150 grams) granulated white sugar
13 tbsp (1/2 cup + 1/3 cup) (185 grams) unsalted butter, room temperature
1. Preheat oven to 350°F (177°C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.
2. Line the bottom of the pan with parchment paper and butter or spray the paper.
3. In a medium bowl, whisk together the eggs, milk, and vanilla extract.
4. In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened.
Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl.
5. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
6. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
7. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack. The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.