Pound Cake

• 250 g (8 oz) soft butter
• 1 cup (220

The butter should be at room temperature. Cream it with the sugar and vanilla until light and fluffy. Add the eggs, one by one, beating well between additions. Sift in the flour and beat lightly with a wooden spoon until the mixture is quite smooth.

Lightly grease (with butter) and then flour a deep circular cake pan (20 cm/8 in. in diameter). Pour the cake mixture into the pan and