Classic Old-Fashioned Vanilla Pound Cake: A Timeless Delight

Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan. You can also line it with parchment paper for easy removal.
Cream the Butter and Sugar:

In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
Add the Eggs:

Add the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Incorporate the Vanilla:

Stir in the vanilla extract until evenly combined.
Mix the Dry Ingredients:

In a separate bowl, whisk together the flour, salt, and baking powder.
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix, as this can make the cake dense.
Bake the Cake:

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Serving and Storage Tips