Classic Pound Cake

Directions

1. 1
   Position oven rack in the middle of the oven; preheat to 325.
2. 2
   Add butter and sugar to a bowl of a stand mixer; beat on medium speed with the paddle attachment until very light, about 5 minutes.
3. 3
   One at a time, beat in 3 of the eggs, beating until smooth after each addition.
4. 4
   Decrease mixer speed to LOW and beat in 1/3 of the flour, then another egg, beating until smooth after each addition.
5. 5
   Stop mixer occasionally and scrape the bottom and sides of bowl with a rubber spatula.
6. 6
   Beat in another third of the flour, then after the flour has been absorbed, beat in final egg.
7. 7
   Scrape again and beat in the last of the flour.
8. 8
   Use the rubber spatula to give a final mix to the batter, then scrape it into the prepared pan and smooth the top.
9. 9
   Bake for about 1 1/4 to 1 1/2 hours, or until the cake is well risen, cracked on top, and well-colored and a toothpick inserted into the center comes out clean.
10. 10
    Cool cake in pan for a few minutes, then unmold it onto a rack and turn right side up to finish cooling.