This is a long time favorite of my family's on my Mother's side of the family. I love to make this pound cake for my family and to share it with anyone. I feel like Grandma is with me when I make this. It is a very simple, but special recipe to me.
cream the butter and the granulated sugar w an electric mixer or by hand until the color resembles a fluffy lemon. The butter should be at room temperature
Add one egg at a time and beat until the egg is well incorporated. This is important as the eggs aide in the leavening of this cake. *That is why they need to be at room temperature. If you forget to bring them to room temperature, then place them in hot water for about 10 minutes. ONLY ADD 4 EGGS AT THIS TIME. RESERVE TWO EGGS.
Add the flour and salt to a separate bowl. Whisk the flour to incorporate the salt. No need to sift. In two additions, add the flour mixture to make sure it is incorporated well.
Add the last two eggs one at a time and beat well until they are well incorporated. Add the vanilla.
Grease and flour a standard size bread pan. Pre-heat the oven to 350 degrees. Then put all of the batter into the pan. Carefully, drop the pan on the counter to get any air bubbles out. Bake at 350 degrees for one hour, until a toothpick comes out clean.
Cool the cake in the pan for an hour. Then carefully remove it from the pan. *Serve as is, which is great. However, you can serve it with sugared berries and whipped cream.