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Dense, buttery pound cake with a golden crust is a simple, elegant family dessert that stands on its own. This classic American recipe is the foundation for countless variations and toppings.
Preheat your oven to 350°F (175°C). Generously butter and flour a 9x5-inch loaf pan to prepare for easy release.
In a stand mixer on medium speed, cream the unsalted butter until smooth and pale, about 2 minutes, then gradually add granulated sugar and beat until very light and fluffy, about 4–5 minutes.
Add eggs one at a time, mixing fully on medium-low after each addition; scrape down the bowl as needed to ensure a homogeneous batter.
Reduce mixer speed to low and add all-purpose flour and salt in two additions, followed by the vanilla extract; stop mixing as soon as the flour is just incorporated to avoid overdeveloping gluten.
Pour batter evenly into the prepared loaf pan, smoothing the top. Bake on the center rack for 55–65 minutes, or until a deep golden crust forms and a toothpick inserted into the center comes out clean with only a few moist crumbs.
Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Slice and serve plain, or with whipped cream or fresh berries as desired.
