Classic Pound Cake

From Martha Stewart’s Baking Handbook.

I think it could have been a little bit sweeter… and I was more impressed by the Lavender Pound Cake that mum baked some years ago. I want to bake that again so that I can post it on here.. lavender sugar is so delightful… the fragrance, etc. …

Anyway, this was pretty good. But, yes, I think there’s still room for improvement… (isn’t there always? )

2 cups flour
1 tsp salt
1 1/2 cups unsalted butter
1 1/2 cups granulated sugar
1 tsp vanilla
6 large eggs

Preheat the oven to 350 degrees. Grease a 9 x 5 inch loaf pan and set aside.

In a medium bowl, whisk together flour and salt. Set aside.

Cream the butter, sugar, and vanilla in the bowl of an electric mixer. Add the eggs, one at a time, beating until fully incorporated before adding the next. With the mixer on the lowest speed, add the flour and beat into a thick, soft-serve ice cream-like batter.

Pour/scrape the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a skewer inserted in the center comes out clean. Cool, in the pan, on a wire rack, for at least 10 minutes before turning the cake out to cool completely.

Sorry for the blurry pictures; I was in a hurry. Bleeh.