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Pound Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a bowl, whisk the eggs, along with the milk and vanilla extract.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), place the flour, baking powder, salt, and sugar, and beat on low speed until well mixed (about 30 seconds). Cut the butter into pieces and add to the dry ingredients, along with half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to develop the cake's structure. Scrape down the sides and bottom of the bowl as needed. Add the remaining egg mixture, in two additions, beating well after each addition (about 30 seconds) to incorporate the egg and strengthen the cake's structure.

Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. Rotate your loaf pan about halfway through baking. (The cake will crack down the center.) If you find the cake browning too much as it bakes, cover with a piece of lightly buttered foil.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a lightly buttered wire rack.

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

Makes one loaf.

Pound Cakes are so named because originally they were made with one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour. In France, a Pound Cake goes by the name Quatre Quarts, which means four quarters, referring to the quantities of the ingredients. While the Pound Cakes we make today often have different proportions from the original recipe, and often contain baking powder or baking soda, they are still wonderfully rich, moist, and buttery with a lovely golden brown crust.

This Pound Cake recipe uses a slightly different method to mix the batter. Instead of the more common 'creaming' method where the butter and sugar are beaten together first and then the eggs, followed by the flour and milk are added, this recipe uses what we call the 'one bowl' or 'quick method' (also known as a 'dump' cake). The most important thing to remember when using this 'one bowl' method is to have all the ingredients at room temperature and to make sure you follow the instructions on mixing. This method first mixes all the dry ingredients together and then room temperature butter, along with the liquid ingredients, are beaten into the batter. This method reduces the gluten formation in the flour thereby producing a dense textured cake with a soft and tender crumb.

This cake is delicious plain or with just a dusting of powdered sugar. You can also serve it with fresh fruit along with whipped cream or ice cream. You might also like to try toasting a slice or, an even better idea, is to make grilled pound cake. Jane Rodmell in her book 'Best Summer Weekends' tells us to beat an egg with two tablespoons each of milk and Grand Marnier and then dip each slice of cake into this mixture, as you would French Toast. Then place the slices of cake on the grill, browning each side. Serve for dessert along with fresh berries and whipped cream. Absolutely delicious. (Note: This Pound Cake recipe is adapted from "The Cake Bible" by Rose Levy Beranbaum.)