Classic Pound Cake
"As directed in the recipe, the butter and eggs should be the first ingredients prepared so they have a chance to stand at room temperature and lose their chill while the oven heats, the loaf pan is greased and floured, and the other ingredients are measured. Leftover cake will keep reasonably well for up to 3 days if wrapped tightly in plastic wrap and stored at room temperature...."
INGREDIENTS
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16 tablespoons (2 sticks) unsalted butter, cold, plus extra for greasing pan
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3 large eggs plus 3 large egg yolks
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2 teaspoons vanilla extract
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1 ¾ cups (7 ounces) cake flour, plus extra for dusting loaf pan
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½ teaspoon table salt
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1 ¼ cups (8 ¾ ounces) sugar
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