Your basic pound cake – buttery, moist, simple, and rich – and it’s deliicous topped with juicy summer peaches or strawberries.
1 pound (4 sticks) unsalted butter at room temperature
3 cups sugar
6 eggs, at room temperature
4 cups all-purpose flour
1 cup whole milk
1 tablespoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon kosher salt
Preheat the oven to 350°F. Generously grease and flour the pan(s). See note below.
Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the eggs, one at a time, beating well and scraping down the bowl before each addition. Add 2 cups of the flour and beat well. Scrape down the sides of the bowl and add the milk and vanilla, continuing to beat.
Scrape down the sides of the bowl and add the baking powder, salt, and the remaining 2 cups of flour. Beat well.
Pour the batter into the prepared pan(s). If you are using more than one pan, be sure the batter comes to the halfway point.
Transfer to the oven and bake until the cake pulls away from the sides of the pan and a tester comes out clean, about 1 hour for the bundt pan, 50 minutes for the 9 x 5-inch loaf pan, and 45 minutes for the smaller pans.
Cool for 20 minutes in the pan and then invert on a rack. Cool to room temperature before cutting.
NOTE: This versatile cake can be made into one 10-inch bundt, two 9 x 5-inch
loaf cakes, one 9 x 5-inch and two 8 x 4-inch loaf cakes, or four
8 x 4-inch loaf cakes.