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1 cup unsalted butter, softened

1 ½ cups granulated sugar

4 large eggs, room temperature

2 cups all-purpose flour

½ teaspoon salt

1 teaspoon vanilla extract

¼ cup whole milk or heavy cream

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1. Preheat oven to 325°F (163°C).

2. Grease and line a loaf pan with parchment paper.

3. Cream softened butter and sugar until pale and fluffy.

4. Add eggs one at a time, mixing well after each addition.

5. Stir in vanilla extract.

6. In a separate bowl, whisk together flour and salt.

7. Add dry ingredients to the wet mixture in batches, alternating with milk.

8. Mix just until combined — do not overmix.

9. Pour batter into prepared loaf pan and smooth the top.

10. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.

11. Let cool in pan for 15 minutes, then transfer to a wire rack to cool completely.

Serve plain, dusted with powdered sugar, or with berries and cream.

Pound cake improves in flavor and texture the next day.

Freezes well — wrap individual slices for convenient servings.

Great with tea or coffee, and pairs well with lighter or chocolate desserts.