{Pound Cake}

This recipe is perfect and delicious. We had some fresh strawberries and whip cream on hand so my husband and I made strawberry shortcake out of it. It’s even amazing just by itself too.

16 Tbs (2 cups) butter, almost room temperature
3 eggs, room temperature
3 egg yolks
2 tsp vanilla extract
1 3/4 cups cake flour
1/2 tsp salt
1 1/4 cups sugar

Preheat oven to 325 degrees. Grease and flour a 9×5 inch loaf pan.
Cut the butter into 1-tablespoon pieces and place in bowl of a stand mixer. Beat the eggs and yolks with vanilla in a small bowl.
In the mixer beat the butter and salt until shiny, smooth and creamy, about 2-3 minutes. Scrap down the sides of the bowl as needed. With the mixer running, slowly add the sugar, beat until the mixture is fluffy and almost white in color, about 5 minutes. Gradually add the egg mixture, until well combined.
Add the flour, just mix until the flour is combined. Don’t over mix.
Transfer the batter to the prepared loaf pan and smooth down the surface with a rubber spatula. Bake until golden brown and a tooth pick inserted into the middle comes out clean, about 70-75 minutes. Cool the cake in the pan for about 15 minutes, remove from pan and let cool for about 2 hours.

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