Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 5 loaf pan with vegetable spray. Line the bottom of the pan with parchment paper and butter or spray the paper. This is an important step. I may have skipped this once and lost the bottom of my cake to the pan.

In a bowl whisk together the eggs, milk, and vanilla extract.

In the bowl of your electric mixer add the flour, baking powder, salt, and sugar. Mix on low with the paddle attachment till combined.

Add the butter and half of the whisked egg mixture. Mix on low speed until the dry ingredients are incorporated then increase the mixer speed to medium and beat for a minute to aerate. Scrape down the sides of the bowl.

Gradually add the remaining egg mixture. Once incorporated, mix on medium for 1 minute to further aerate the batter.

Pour the batter into the prepared 9x5 pan. Then bake for 55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

Makes one 9 x 5 loaf.