Jacques Pépin's Favorite Pound Cake

Time: 15 min. active; 2 hours total + cooling

Serves: one 10-by-5-inch loaf (~16 slices)

Ingredients:

Unsalted butter, 2½ sticks, softened

Sugar 1¼ cups

Vanilla extract, 1 tsp

Salt, ¼ tsp

Eggs, 6

Milk, ¼ cup, room temperature

Cake flour, 2½ cups

Directions:

Preheat oven to 325°F. Butter a 10-by-5-inch loaf pan.
In a large bowl, using an electric hand mixer, beat the butter with the sugar, vanilla and salt at medium speed until fluffy, ~3 minutes. Add the eggs, 2 at a time, beating between additions. Beat in the milk. Add flour in increments, beating until smooth. Scrape the batter into the prepared pan and smooth the surface.
Bake the loaf for 1½ hours until it is golden on top and cracked down the center. A toothpick into the center should come out clean. Let the loaf cool on a wire rack for 10 minutes, and then unmold and cool completely.

Laura Andersen

Hamantaschen