Yeasted Pound Cake

Directions

1. 1
   In a large bowl, whisk the flour, sugar, and salt to combine. Add the yeast and stir to combine.
2. 2
   In another large bowl, whisk the butter, milk, eggs, and vanilla to combine.
3. 3
   Pour the butter mixture into the flour mixture and whisk to combine. Mix well to ensure it's fully combined, but take care not to over-mix.
4. 4
   Cover the bowl with plastic wrap (make sure the batter has enough room to rise: it will nearly double in size). Let rise at a moderate temperature (don't put it in the fridge, and don't leave it by the stove) for 12 hours.
5. 5
   Preheat the oven to 350° F. Grease and flour a 10-inch bundt pan.
6. 6
   Stir the batter to deflate it. Pour the batter into the prepared pan. Let the batter rise at room temperature again for 1 hour. It won't double in size this time, but it should increase noticeably in volume, about 25%.
7. 7
   Bake the cake until a tester inserted into the center comes out clean, 70 to 80 minutes. This is a hefty cake, so it will take a while. If you feel like the cake is browning too quickly, you can tent the surface with foil and/or reduce the oven temperature 25° F.
8. 8
   Cool for 20 minutes inside the pan, then invert the cake onto a cooling rack. Cool completely. Garnish with confectioners' sugar and serve with roasted fruit if desired.
9. 9
   This cake holds pretty well, for up to 4 days, because it's so moist. Just remember to keep it well wrapped in an airtight container after slicing to prevent it from drying out.