Although food looms large in my life (my cookbook collection is obscene), it doesn't seem to loom large here. Let's rectify that. I cut this recipe out of the S.F. Chronicle over thirty years ago, and I have yet to find a better recipe for pound cake. It's frigging perfect.
The World's Best Poundcake
1 c butter (2 sticks) room temp
2 c sugar (I used the superfine baking sugar from C&H)
1 tsp vanilla
2 c all-purpose flour
1 tsp salt
1/8 tsp nutmeg
1. Butter and flour a bundt pan. Sift flour twice.
2. Cream together butter and sugar until very light and fluffy.
3. Add vanilla to eggs. Add 3 eggs one at a time, bearing at least one minute after each addition. Scrape down bowl. Mix for another minute. Fold in 1/4 cup flour. Mix well.
4. Add remaining 2 eggs, beating well after each addition. This should now have the appearance of whipped cream. Add nutmeg and salt to remaining flour.
5. Stir in flour all at once using a wooden spoon to combine. Mix well until blended but do not overmix. You've just spent ten minutes putting air into the batter, by overmixing it you'll take a bunch of it out.
6. Turn batter into pan. Place in a COLD oven (yes, cold) and turn heat to 350 degrees. Bake 55 minutes or until knife comes out clean.
7. When done, place pan on wire rack for 4 minutes, turn out onto rack to cool.
This cake keeps forever. If I'm serving this to guests, I add a generous spoonful of strawberries and a wee bit of whipped cream, but that's just window dressing. This recipe doesn't need any "props," it's delicious plain.