Classic Pound Cake

By bubsmoljo

Ingredients

• 1 lb. all purpose flour (3 1/4c.)
• 1 T. course salt
• 4 stick softened unsalted butter
• 2 c. sugar
• 1 tsp. pure vanilla extract
• 9 lg. room temperature eggs

Details

Servings 2

Preparation

Step 1

Preheat oven to 375'. Butter two 9x5 loaf pans. Combine the flour and salt in a bowl. Cream the butter and the sugar on high until pale and fluffy, about 8 minutes. Scrape the sides of the bowl. Reduce speed to medium and add the vanilla. Lightly beat the eggs in a separate bowl and add to butter mixture in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low and add flour in 4 additions, mixing until just combined and scraping bowl after each addition. Divide the batter between the pans. Tap on the counter to distribute and smooth the tops. Bake for 65 mins. or until tester comes out clean. Let cool in pans on a wire rack for 30 mins. Remove from pans and let cool on wire rack.

VARIATIONS:
2 c. chocolate chips

2 c. sweetened shredded coconut. Before baking sprinkle with additional coconut and tent each cake with foil

Use 1/2c. sour cream in place of 1 stick of the butter. Toss 2 c. blueberries with 2 T. flour and fold into the finished batter. Sprinkle 2 T. sanding sugar over each cake.

Use dark brown sugar in place of granulated. Fold 2 c. chopped walnuts into finished batter.