POUND CAKE

A beautiful moist and buttery cake.  Can be eaten plain or with ice cream.

Normally a pound cake takes equal proportions of everything - flour, butter, eggs but this version is lighter.  

3 eggs at room temperature

3 tablespoons milk at room temperature

1 1/2 teaspoons pure vanilla extract

150 grams sifted flour

1 teaspoon baking powder

1/4 teaspoon salt

150 grams granulated sugar

185 grams butter, softened

1. Prepare the cake tin - I used a loaf tin, buttered the sides and lined the base with parchment paper.
2. Weigh the flour after sifting.
3. Mix the dry ingredients in a large bowl - that is the flour, sugar, salt and baking powder.
4. In a separate bowl lightly beat the eggs, add in the vanilla extract and milk.
5. To the dry ingredients add the softened butter and half the egg mix and beat on low to incorporate both. 
6. Increase beater spead to medium and beat for another minute to aerate the mix
7. Add in the remaining egg mix in two lots, beating well, ensuring to scrape down the sides
8. Transfer to the prepared tin and bake for 60 minutes in a preheated 180 C oven

Remove the cake from the oven and leave in the pan for 10 mins before transfering to a wire rack to cool.

This cake normally has a crack on the top so don't worry about it.  If, while baking you find, it is turning too dark, cover with a piece of foil.