The Best Pound Cake

Step 1: Preheat the oven to 180°C/350°F (165°C fan), arranging a shelf so the loaf pan will sit in the middle of the oven.

Step 2: Grease a 21.5 x 11.4 x 6.9 cm / 8.5 x 4-inch loaf pan with unsalted butter. Dust it with flour, then knock out the excess.

Step 3: In a medium bowl, lightly whisk together the milk, eggs, and vanilla. Set aside.

Step 4: Put the flour, sugar, baking powder, and salt in a large bowl or stand mixer. Beat for 30 seconds on Speed 1 using an electric beater or stand mixer.

Step 5: Add the softened butter and half of the egg mixture. Beat on Speed 1 until incorporated, about 30–40 seconds, until a thick batter forms. Increase to Speed 7 and beat for 1 minute.

Step 6: Scrape down the bowl. Add half of the remaining egg mixture, which is one-quarter of the original mixture, and beat on Speed 7 for 20 seconds.

Step 7: Scrape down the sides again. Add all the remaining egg mixture, the final one-quarter of the original mixture, and beat for 20 seconds.

Step 8: Scrape the batter into the prepared loaf pan and smooth the top.

Step 9: Bake for 30 minutes, until the top begins to split slightly.

Step 10: If desired, work quickly: open the oven without taking out the pan and make a light cut with a small, sharp knife along the split, about 15 cm / 6 inches long. Close the oven promptly; leaving it open for long can cause the cake to collapse.

Step 11: Bake for another 20–25 minutes, until a skewer inserted in the centre comes out clean. If the cake is getting dark, cover it loosely with foil toward the end of baking.

Step 12: Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Step 13: Serve in thick slices with whipped cream and fruit, butter, butter and honey, fruit compote, or mascarpone or thick yogurt with crushed nuts.