Perfect Pound Cake

Directions

1. 1
   Preheat oven to 350°F
2. 2
   In a medium bowl, lightly combine the milk, eggs and vanilla.
3. 3
   In a large mixing bowl, combine the dry ingredients, and mix on low speed for 30 seconds to blend.
4. 4
   Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened.
5. 5
   Increase to medium speed and beat for 1 minute to areate and develop cake structure.
6. 6
   Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
7. 7
   Scrape down the sides, then scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 -inch from the top of a 4-cup loaf pan. (if pan is smaller, use excess for cupcakes).
8. 8
   Bake 55-65 minutes or until a wooden tothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning.
9. 9
   The cake should start to shrink from the sides of the pan only after removal from the oven. Let the cake cool in the pan on a rack for 10 minutes and invert it onto a greased wire rack.
10. 10
    If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.