1 cup (225g) unsalted butter, softened, 1 cup (225g) sugar, pinch of salt, 2 teaspoons (9.9? Ml) vanilla extract, 5 eggs, room temperature.
2 cups (240g) of cake flour (or you can use 2 cups minus 2 tablespoons (234g) of all-purpose flour and 2 tablespoons (16g) of corn starch).
Preheat the oven to 325 degrees? F ( 163？ C) Coat the cake mold with oil and flour. ? The pound cake is best baked in a deep pan, such as a bread pan or a frying pan.
Grease the pan with butter or shortening. Then, sprinkle a thin layer of flour into the pan, rotate the pan until it is evenly covered, and then knock out the excess flour.
3. Stir the butter and sugar into cream. ? Put butter and sugar into The Mixing Bowl and stir until the mixture becomes soft and creamy.
4. Add eggs and herbs. ? For best results, add one egg at a time and stir the mixture in between. Continue to stir the mixture until the eggs are completely mixed.
5. Add cake powder. ? Keep the electric mixer running at low speed, or stir a little flour at a time with a wooden spoon until it is completely mixed. Be careful not to mix too much.
6. Pour the batter into the pot. ? Scrape the sides of the bowl with a spatula.
7. Bake the cake 1 hour 15 minutes. ? During cooking, rotate the baking tray 180 degrees to ensure uniform baking. ?
When a toothpick is inserted in the middle of the cake and comes out clean, the cake is finished. Enjoy your delicious homemade cake!