Jacques Pépin's Favorite Pound Cake
"The French call pound cake quatre-quarts ("four-fourths") because it is made with equal parts flour, sugar, eggs and butter. Jacques Pépin's mother, aunt and cousin all have their versions. He likes to fold in candied citrus peels to make a French fruit cake; he also loves plain slices dipped in espresso...."
INGREDIENTS
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2 1/2 sticks unsalted butter, softened
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1 1/4 cups sugar
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1 teaspoon pure vanilla extract
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1/4 teaspoon salt
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6 large eggs
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1/4 cup milk, at room temperature
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2 1/2 cups cake flour
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