Perfection Pound Cake

Earlier this week Alex made a request for pound cake. I happily obliged and made Dorie's Perfection Pound Cake. I absolutely love simple recipes and this one can't get any easier. The ingredients are all kitchen staples and everything comes together quickly and easily. I halved the recipe (recipe below is the halved version) and that was enough for the two of us. The pound cake is delicious and tasted like vanilla butter.

Perfection Pound Cake
Source: Dorie Greenspan's Baking: From My Home To Yours

1 cup all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
1 stick unsalted butter, at room temperature
1/2 cup sugar
2 large eggs, at room temperature
1/2 tsp pure vanilla extract

Preheat oven to 325 degrees F. Butter two mini loaf pans (or a 9x5-inch loaf pan if doubling the recipe). Place the pans on a baking sheet.

Whisk together the flour, baking powder, and salted.

Beat the butter and sugar on high speed in a large bowl until pale and fluffy. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. Scrape down the bowl. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated. Scrape the batter into the buttered pan and smooth the top.

Place the cakes in the oven and bake for about 30 minutes or until a thin knife inserted deep into the center comes out clean.

Remove from oven, transfer pan to a rack, and let rest for 30 minutes.

Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.

Ridges.

Slices.