5-Ingredient Pound Cake

Directions

1. 1
   Preheat the oven to 350°F.
2. 2
   Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside.
3. 3
   Place the butter and sugar in a large mixing bowl. Using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment, cream the ingredients together on medium speed for 3-4 minutes, or until pale and fluffy. Add the eggs one at a time, beating for 15-20 seconds between each and scraping inside of bowl occasionally, until the mixture is smooth and combined.
4. 4
   Sift the flour and baking powder into the bowl. Beat the mixture on low until it becomes a smooth, thick batter.
5. 5
   Use a rubber spatula to transfer the batter into the loaf pan.
6. 6
   Transfer the pan to the middle rack of the preheated oven.
7. 7
   Bake the cake until a toothpick inserted in the center comes out clean, about 1 hour.
8. 8
   Check for doneness. Remove from oven or add time as needed.
9. 9
   Allow the cake to cool in the pan for 15-20 minutes.
10. 10
    To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a cooling rack.
11. 11
    Let the cake cool for 1 1/2 -2 hours before slicing and serving.