1C (7.93 oz) (225 gr)unsalted butter, at room temperature
1 1/4C (8.80 oz) (250 gr)white sugar
2tbsp (1 fl oz) (30 ml)vanilla extract, good quality(Or half a vanilla bean)
4eggs
1 3/4C (8 oz) (228 gr)all purpouse flour
1tsp (0.17 oz) (5 gr)baking powder
1/2tsp (0.088 oz) (2.5 gr)salt
1/2C (4 fl oz) (120 ml)whole milk
Instructions
Preheat the oven to 356º F (180° C). Butter a rectangular baking pan of approximately 9 x 4.80 inches (23 x 12 cm) with walls. Separately, in a medium bowl, sift the flour with the baking powder and salt. Mix with a spoon so that the ingredients are integrated.
Place the butter with the sugar in a large bowl and beat with a balloon whisk or electric mixer for 2-3 minutes until the mixture becomes light and fluffy.
Add the vanilla extract (or the inside of the vanilla bean) and then the eggs one at a time, beating after each addition to blend well. Beat for 1 more minute until smooth and homogeneous.
Add the flour mixture in three additions alternating with the milk, beginning and ending with the flour and beating very lightly after each addition. Beat just until the ingredients are integrated and there are no lumps, but it is important not to over do it.
Pour the mixture into the pan and bake at 356º F (180° C) for approximately 40 minutes until it is lightly golden brown on top or when a wooden stick comes out clean when inserted.
Once ready, take the pound cake out of the oven, let it rest for 10 minutes inside the pan and then carefully turn it out.