Buttery Pound Cake

Step 1/8

Preheat oven at 350°F/175°C. Line loaf pan with parchment paper.

Step 2/8

• 4 cups all-purpose flour
• 3 tsp baking powder
• 2 tsp kosher salt

Whisk ingredients together in a medium bowl.

Step 3/8

• 1 cup evaporated milk
• 4 tsp vanilla extract

Mix ingredients in a small cup.

Step 4/8

• 2 cup unsalted butter (room temperature)
• 2 cup sugar

• hand mixer with beaters

Cream ingredients together on medium speed until pale and fluffy. Stop and scrap the bowl as necessary

Step 5/8

• 8 eggs

Add the eggs one by one slowly to the butter and sugar. Beat each egg into the butter mixture before adding the next one.

Step 6/8

• hand mixer with beaters

In a large bowl alternate and mix the wet and dry ingredients, starting and finishing with the dry ingredients: ⅓ dry - ½ wet - ⅓ dry - ½ wet - ⅓ dry

Step 7/8

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes.

Step 8/8

Remove from oven and let cool for 20 minutes