The Best Pound Cake Recipe

Preheat oven to 325°F (170°C). Butter and flour two 8.5 x 4.5 inch loaf pans.

Sift flour and baking powder together and set aside.

Cream butter and salt in a mixer until light and fluffy.

Gradually add sugar while mixing, then continue creaming for 2–3 minutes.

Add eggs one at a time, mixing well after each addition and scraping the bowl as needed.

Mix in vanilla extract.

Gently fold in the flour mixture in batches until just incorporated.

Divide batter evenly between pans and smooth the tops.

Bake for about 60–70 minutes, rotating pans halfway through, until a toothpick inserted comes out clean.

Cool in pans for 10–15 minutes, then turn out onto a wire rack to cool completely.