Breakfast Pound Cake

Courtesy of Southern Living

4 cups all-purpose flour

3 cups sugar

2 cups butter, softened (We used salted butter as no salt was added to the batter)

¾ cup milk (Highly recommend using whole milk)

6 large eggs (room-temperature)

2 tsp vanilla extract

Preheat oven to 325˚. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in the 4-quart bowl of a heavy-duty electric stand mixer. Beat at low speed for 1 minute, stopping to scrape down sides. Beat at medium speed for 2 minutes.

Pour into a greased and floured 10-inch (16-cup) tube pan and smooth. (Alternatively, you can use baking spray that contains flour – much easier and less messy.) Bake at 325˚ for 1 hour 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan to wire rack and cool completely (about 1 hour).