Pound Cake

Ingredients:-
3 large eggs, room temperature
3 tbsp milk, room temperature
1 1/2 tsp pure vanilla extract
1 1/2 cups sifted all purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup granulated white sugar
3/4 - 1 cup of unsalted butter, room temperature


Method:-
1. Preheat oven to 350 deg F and place rack in center of oven. Butter or spray with a non-stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.
2. In a medium bowl, whisk together the eggs, milk, and vanilla extract.
3. In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl . Gradually add the remaining egg mixture, in 2 addition to incorporate the egg and strengthen the cake's structure.
4. Scrape the batter into the prepared pan smooth the top with an offset spatula or the back inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminium foil after about 30 minutes.
5. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.
6. The pound cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.
7. Makes one 9 x 5 x 3 inch (23 x 13 x 18cm) loaf.