A rich, buttery pound cake with a fine crumb and classic vanilla flavour. Perfect for any occasion or simple indulgence.

Scale

3 large eggs, room temperature

4 egg yolks, room temperature

1 teaspoon vanilla extract

2 oz whole milk, divided

8 oz cake flour

1/4 teaspoon table salt

1 teaspoon baking powder

10 oz granulated sugar

9 oz unsalted butter, room temperature

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1. Preheat oven to 350°F. Butter and flour a 9×5-inch loaf or Bundt pan.

2. Whisk eggs, yolks, vanilla, and half of the milk. Set aside.

3. Sift flour, salt, and baking powder. Add sugar and mix on low for 30 seconds.

4. Add butter and mix until combined.

5. Add remaining milk and mix on medium-high for 2-3 minutes until light.

6. Scrape the bowl and add the egg mixture in 3 parts, mixing just until incorporated.

7. Pour batter into pan and smooth the top.

8. Bake 55–65 minutes until a toothpick comes out clean.

9. Cool 10 minutes, then turn out onto a rack to cool completely.

Use room temperature ingredients for best results. Store at room temperature for 4 days or freeze for 3 months.