Jaques Pepin's Pound Cake

Let me start by saying that The Baby is a total carb queen.  When she won't eat her vegetables, chicken nuggets, etc., she'll always take a bite of bread, muffins, donut holes or cake.  That being the case, The Wife and I always try to keep some kind of baked goods around the kitchen, be it The Wife's pumpkin muffins, biscuits or a cake.  So when I saw this recipe in an email from Food and Wine, I made a mental note to make it next time we were in need.

This is a simple recipe to throw together at the last minute.  It comes together quickly, and is dense, buttery and sweet.

Jacques Pepin's Pound Cake

2 1/2 sticks unsalted butter
1 teaspoon Vanilla extract
1/4 teaspoon salt
1 1/4 cups sugar
1/4 cup milk - at room temperature
2 1/2 cups flour

In a stand mixer, combine the butter, vanilla, salt and sugar.  Beat until light and fluffy, about 3 minutes.  Beat in the milk.  Beat in the eggs, two at a time. Sift the flour over the batter, and whisk until smooth.

Scrape the batter into a bundt pan, and smooth the surface.

Bake the cake for 1 1/2 hours - or until the top is cracked and brown, and a toothpick inserted comes out clean.

Remove from the oven, and let the cake rest for 10 minutes before turning on a wire rack to cool.

Enjoy!