Preheat the oven to 350° F . Coat a mini loaf pan with cooking spray. or parchment paper
Add the butter and sugar into a small food processor. And pulse until smooth. Use a mini spatula to scrape the sides down.
Add the eggs, and vanilla, and mix until combined.
Add the flour to the food processor and pulse until combined.
Add the batter to the prepared loaf pan. Place the loaf pan on a small baking sheet and bake for 40 minutes or until the top is golden.
Allow cooling for 10 minutes before removing the cake from the pan.
Notes
The most important tip for baking pound cake is to make sure all of the ingredients are at room temperature before you begin mixing. Room temperature ingredients mix together more easily and produce a more consistent cake. Take them out of the fridge early to give them time to come to room temperature. In a pinch, you can microwave cold butter for 20-second intervals until it's soft, but not melted.
Always cream the sugar mixture until very light and fluffy for a smooth velvety texture.
Reduce the speed of your mixer to a medium to low setting when adding flour mixtures and liquids to the batter.
Don't over mix the batter once the eggs have been added.
Never use margarine, you need the fat content of real butter for best results.
Rotate the pan once during baking for even baking.
You can also add a simple glaze by mixing in powdered sugar and a little milk. Add in vanilla for vanilla pound cake or lemon for flavoring.
SERVING SUGGESTIONS
Pound cake is great on its own, or topped with fresh fruit and whipped creme. Also using pound cake will take your strawberry shortcake to next level!
Smear a little cream cheese or ice cream and drizzle with a chocolate sauce.
STORING LEFTOVER CAKEPound cake is best stored in an airtight container at room temperature and will stay fresh for 2-3 days. Although you can refrigerate a pound cake it will affect the texture of the cake.