Brown sugar pound cake
Instructions:
- Preheat the oven to 325 F. Grease and flour a 10-inch light metal tube pan. (A dark metal or nonstick pan makes the crust too dark and thick.)
- Whisk together the flour, baking powder, and salt in a large bowl.
- Beat the butter until creamy in a large bowl with an electric mixer set to high speed. Add the brown sugar 3⁄4 cup at a time, beating at medium speed until smooth after each addition. Beat in the granulated sugar. Increase the mixer speed to high and beat until the mixture is light and fluffy, about 4 minutes.
- Add the eggs one at a time, beating well after each addition.
- With the mixer set to low speed, add the flour mixture in thirds, alternating with half of the milk, beating each time only until the batter is smooth. Quickly beat in the vanilla.
- Scrape the batter into the prepared pan. Bake in the center of the oven until a tester inserted into the center comes out clean and the top springs back when lightly touched at the center, about 1 hour and 30 minutes.
- Cool the cake in the pan on a wire rack for 30 minutes. Loosen the cake from the pan with a table knife and turn it out onto the rack to cool to room temperature before slicing.