Butter Pound Cake
"My updated version of the traditional "pound of butter, pound of sugar, pound of eggs, pound of flour" recipe produces a pound cake that's soft and moist, yet still has the classic's buttery flavor and springy texture. The recipe is easily altered for the season. The three variations below are perfect for winter. In summer, I like to add fresh blueberries to the batter, and in fall, I stir in chopped cranberries...."
INGREDIENTS
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10 ounces (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
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10 1/4 ounces (2-1/2 cups) cake flour or 11 ounces (2-1/3 cups) unbleached all-purpose flour; more for the pan
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1 1/2 teaspoons baking powder
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1/2 teaspoon table salt
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1 3/4 cups granulated sugar
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2 large egg yolks, at room temperature
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3 large eggs, at room temperature
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2/3 cup whole milk, at room temperature
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1 1/2 teaspoons pure vanilla extract
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