And...I cannot tell you how good this cake is and not have photos and then definitely not include a recipe...so the recipe is included! Here goes!!!
Best Butter Poundcake
adapted from Paula Deen
4 sticks butter, softened but still cool
3 cups granulated sugar
5 eggs, room temperature
3 cups all purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
1 cup whole milk
2 teaspoons vanilla extract - I like a bigger vanilla flavor
First, dump the butter and sugar in your mixer's bowl and preheat your oven to 350 degrees.
Next, cream the butter and sugar. Creaming is when you beat the butter and sugar until the sugar begins to dissolve into the butter and the mixture whips up to a pale yellow and fluffy frosting-like texture. Creaming takes several minutes but it definitely makes a difference in the cake's texture.
While the butter and sugar are creaming, mix the dry ingredients in a separate bowl and set aside. Measure out the milk in a measuring cup and add the vanilla to pour together later on.
Add the eggs to the creamed butter mixture one at a time. After adding the last egg, scrape down the sides and bottom of the bowl with a spatula. Now, add about 1/3 of the flour, while the mixer mixes on low speed. Add half the milk/vanilla. Then another 1/3 of the flour and continue alternating until you've added all the wet and dry ingredients, ending with the flour. Again, scrape down the bowl but don't overbeat. Just to enough to get the flour incorporated.
The poundcake batter is thick...it's not a pourable batter. If you've creamed your ingredients well, you'll have a batter that will need to be spread out and smoothed in the cake pan.
Bake the cake for 1 to 1 1/2 hours. I usually check it around the 1 to 1:15 mark. It's never done before the hour mark at minimum, this cake is pretty thick. The cake is done when a toothpick inserted in the middle comes out with moist crumbs but not wet batter. The cake will be very well browned.
Allow to cool for 20-30 minutes and then slice to enjoy. The outer browned crust is caramelized and as delicious as the tender heart of the cake.
Now, I made this JUST so I could use some dulce de leche -- I will post about that another time. It is just SO incredibly good.