The Best Pound Cake

Preheat the oven to 180°C/350°F (165°C fan) with the shelf arranged so the loaf pan will sit in the middle of the oven

Prepare pan: Grease a 21.5 x 11.4 x 6.9cm / 8.5 x 4" loaf pan with unsalted butter, then dust with flour, knocking out excess (Note 2)

Whisk wet: In a medium bowl, lightly whisk together the milk, eggs and vanilla. Set aside

Whisk dry: Place the flour, sugar, baking powder and salt in a large bowl or stand mixer. Beat for 30 seconds on Speed 1 using an electric beater or the stand mixer

Add butter and half eggs: Add the softened butter and 1/2 of the egg mixture. Beat on Speed 1 until incorporated (about 30 - 40 secs) – it will become a thick batter. Increase to Speed 7 and continue to beat for 1 minute

Add half of remaining egg mix: Scrape down the bowl. Add half the remaining egg mixture (ie. 1/4 of the original total) and beat 20 seconds on Speed 7

Add remaining egg mix: Scrape down the sides again. Add all the remaining egg mixture (ie. 1/4 of the original total) and beat 20 seconds

Fill pan: Scrape batter into the prepared loaf pan and smooth the top

First bake (30 min): Bake for 30 minutes until top begins to split slightly

Cut split (optional): Working quickly, open the oven (do not take pan out) and make a light cut with a small, sharp knife along the split (15 cm / 6") to help the split to open up nicely. Work fast – do not leave oven open for long or the cake will collapse

Second bake (20 min): Bake another 20-25 minutes until a skewer inserted in the centre comes out clean. If the cake is getting dark you can cover it with a loose sheet of foil towards the end of the bake time

Cool: Cool in the pan for 10 minutes then turn out onto a wire rack to cool completely

Serving: Serve thick slices with any of the following or a combination – whipped cream and fruit (traditional); just butter; butter + honey (pictured in post); a fruit compote; mascarpone or thick yogurt with crushed nuts (pistachio would be fabulous!). See in post for more ideas