Classic Pound Cake

The butter and eggs should be the first ingredients prepared so they have a chance to stand at room temperature and lose their chill while the oven heats, the loaf pan is greased and floured, and the other ingredients are measured. The preferred loaf pan measures 8-1⁄2 by 4-1⁄2 inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe.

1. Place butter in bowl of stand mixer; let stand at room temperature 20 to 30 minutes to soften slightly (butter should reach no more than 60 degrees). Using dinner fork, beat eggs, egg yolks, and vanilla in 4-cup liquid measuring cup until combined. Let egg mixture stand at room temperature until ready to use.
2. Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 8-1⁄2 by 4-1⁄2-inch loaf pan.
3. Fit stand mixer with paddle and beat butter and salt at medium-high speed until shiny, smooth, and creamy, 2 to 3 minutes, scraping down bowl once. Reduce speed to medium and gradually pour in sugar (this should take about 1 minute). Once all sugar is added, increase speed to medium-high and beat until mixture is light and fluffy, 5 to 8 minutes, scraping down bowl once. Reduce speed to medium and gradually add egg mixture in slow, steady stream (this should take 1 to 1-1⁄2 minutes). Scrape down bowl, then beat mixture at medium-high speed until light and fluffy, 3 to 4 minutes (batter may look slightly curdled). Remove bowl from mixer and scrape down bowl.
4. Sift flour over butter-egg mixture in 3 additions, folding gently with rubber spatula until combined after each addition. Scrape along bottom of bowl to ensure batter is homogeneous.
5. Pour batter into prepared pan and smooth top with rubber spatula. Bake cake until golden brown and toothpick inserted in center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Let cake cool in pan on wire rack for 15 minutes, then invert cake onto wire rack and turn cake right side up. Let cake cool completely on rack, about 2 hours, before serving. (Cake can be stored at room temperature for up to 3 days.)

ALMOND POUND CAKE
Reduce vanilla extract to 1 teaspoon and add 1-1⁄2 teaspoons almond extract along with vanilla to eggs. Sprinkle 2 tablespoons sliced almonds over surface of batter just before baking.

POUND CAKE WITH ORANGE ESSENCE
Reduce vanilla extract to 1 teaspoon and add 1 tablespoon grated then minced orange zest to mixer bowl just after adding eggs in step 3.

CLASSIC POUND CAKE IN A TUBE PAN
Double all ingredients and substitute a 10-inch tube pan, greased and floured, for loaf pan. Bake cake at 350 degrees for 15 minutes, then reduce oven temperature to 325 degrees and continue to bake until cake is golden brown and wooden skewer inserted in center of cake comes out clean, 40 to 45 minutes. Let cake cool in pan on wire rack for 30 minutes, then invert cake onto wire rack and turn cake right side up. Let cake cool completely on rack, about 3 hours, before serving.