There is nothing better than a “made-from-scratch” Sunday dessert. Pound cake is not only an easy recipe, but with slight ingredient varations, can be extremely versitle! Pound cake refers to how the cake was traditionally made. The recipe usually called for a pound of each of four ingredients: flour, butter, eggs, and sugar. Honestly, that’s a lot of cake —so I split the recipe in half. Here is my version on a vanilla 1/2 pound cake. Just as yummy on a much smaller scale. Enjoy!
Preheat oven to 350 degrees. Butter and flour a 8 1/2″ x 4 1/2″ loaf pan; set aside.
Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
Bake about 1 hour, until a toothpick inserted in center of cake comes out clean. (tent loaf with aluminum foil if it’s browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.