Steps

1. Bring the butter to room temperature.
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2. Lightly beat the eggs and bring them to room temperature.
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3. Sift together the all-purpose flour and baking powder.
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4. Line the pound cake pan with parchment paper.
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5. Preheat the oven to 170°C (340°F).
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6. Place the room-temperature 100g of butter in a bowl and cream it with a whisk until smooth. (Key Tip!) Cold butter can cause separation, so always use butter that has been brought to room temperature.
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7. Add the 90g of granulated sugar to the butter in two additions, and beat with a hand mixer until the mixture is pale and has increased in volume.
   🕒 00:45
8. Gradually add the beaten 2 eggs, about 1 tablespoon at a time, mixing well after each addition until emulsified. (Key Tip!) Make sure the eggs are also at room temperature. Adding them all at once can cause separation, so add them in small, careful amounts and mix well.
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9. If the batter starts to look like it's separating, add a small amount of the sifted all-purpose flour and mix, or place the bowl over a warm water bath at around 40°C (104°F).
   🕒 03:00
10. Add the few drops of vanilla extract and mix.
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11. Add the sifted 100g of all-purpose flour and 1 tsp of baking powder. Using a rubber spatula, gently fold the mixture by scooping from the bottom and cutting through with a J-motion. (Key Tip!) To prevent gluten development and a tough texture, do not overmix. Mix until the surface of the batter looks glossy.
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12. Transfer the batter into the prepared 17cm pound cake pan in three batches. Use the rubber spatula to create a slight dip in the center of the batter. (Key Tip!) Making a dip in the center will ensure the cake bakes evenly in height.
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13. Gently tap the pan on the counter 2-3 times to remove any air bubbles.
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14. Bake in the preheated 170°C (340°F) oven for approximately 50 minutes.
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15. After 10-15 minutes of baking, carefully remove the cake from the oven. Make a shallow cut down the center with a knife, then return it to the oven to finish baking. (Key Tip!) This will create a beautiful crack on the top of the cake.
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16. Once baked, remove the cake from the pan and let it cool on a wire rack with the parchment paper still attached.
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17. Serve and enjoy!
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