I use a bunt pan for this recipe. It cooks more evenly that way.


Pound Cake


5 eggs 2 sticks butter (softened)
2 cups flour ( I use cake flour it makes it better) 1 2/3 cups sugar
1/2 teaspoon salt 2 teaspoons vanilla extract


Preheat oven to 325. Prep your pans. Let your eggs soak in a bowl of warm water to get them to room temp.
Combine your flour and salt and sift onto a sheet of wax paper. In the mixer bowl beat your butter until smooth and creamy. Then add the sugar, beating constantly, until they are well blended. Crack warm eggs in one at a time, beating well after each addition. Stir in vanilla. Continue mixing and gradually add the flour mixture from the wax paper. I hold the wax paper up and slowly tap it so a little falls in at a time. Beat until smooth and well blended.
Pour into pans and smooth the top with a rubber spatula. Bake for about 45 or at least start checking it around then. Check every 5-10 minutes depending on the amount of goop on the inside. If your wood skewer is clean it is done. I have never made it in the two small pans so make sure to note the cooking time.
Remove from oven and let cool in pan on a rack for 5 minutes. Then turn out onto the rack and let it cool completely.