Ultimate Vanilla Pound Cake

Prep: 20 min.

Bake: 1 hour and 15 min.

Serves: 10

Cost per serving: 34 cents

2 cups all-purpose flour

3/4 tsp. salt

2 sticks (1/2 lb.) unsalted butter, at room temperature

1 1/2 tsp. vanilla extract

11/2 cups sugar

5 large eggs, at room temperature

1. Preheat oven to 325 degrees F. Grease bottom and sides of a 9-inch loaf pan. Line bottom and long sides of pan with parchment, leaving about an inch of overhang on both sides. Grease and flour paper and pan, tapping out excess.

2. Sift flour and salt together into a small bowl. Set aside. Put butter, vanilla and sugar in bowl of an electric mixer and beat on medium speed until light and pale, 3 to 5 minutes. Add eggs one at a time, beating well and then scraping bowl between each.

3. With mixer on low, add flour to mixture gradually until it is fully incorporated; do not overmix. Pour batter into prepared pan and smooth top with a spatula. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour and 15 minutes.

4. Cool cake on a wire rack for 15 minutes. Run a knife along unlined sides of pan and use parchment to carefully lift cake onto wire rack to cool completely. Serve with whipped cream and berries, if desired. See how to make perfect whipped cream.

PER SERVING: 395 Cal., 20g Fat (12g Sat.), 156mg Chol., 0g Fiber, 5g Pro., 48g Carb., 207mg Sod.

Kitchen tips

Warm up quickly. If your eggs aren't at room temperature, let them sit for 5 minutes in a bowl filled with hot tap water.

Try a vanilla bean. Instead of using extract, slice a bean lengthwise, scrape out the seeds and use them.

Two other pound cakes to try

Lemon-Lime Pound Cake

Banana-Chocolate Pound Cake

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