Classic Vanilla Butter Pound Cake

Steps

Kid helper. A child can do steps 2, 3, 4, 5 and 6: no knife, no heat. Steps marked “Grown-up” use a knife or heat. Cooking with kids

1. Heat the oven to 325°F (165°C).

   Grease (how to grease and flour a pan)

   Grease and flour a pan Coat a pan with fat (and sometimes flour) so baked goods release cleanly. 1. Rub a thin layer of soft butter or shortening into every corner with a paper towel, or use baking spray.2. For cakes, add a spoonful of flour, tilt and tap the pan until it is coated.3. Turn the pan over and tap out the extra flour.4. For chocolate cakes, use cocoa instead of flour so there is no white film. Done when: Every surface, corners included, is lightly coated with no bare spots or thick clumps. How to grease and flour a baking pan: mistakes to avoid

   a 9x5-inch loaf pan and

   line (how to line a pan)

   Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid

   it with a parchment sling.
   325°FGrown-up: heat
2. In a large bowl,

   beat (how to beat)

   Beat Mix hard and fast, by hand or with a mixer, to blend ingredients fully and add air. 1. Use a mixer on the speed the recipe gives, or a fork or whisk for a few eggs.2. Add eggs one at a time, beating until each disappears before the next.3. Stop and scrape the bowl and beaters now and then.4. Mix on low once flour goes in, just until combined. Done when: The mixture is smooth and even, with no streaks of yolk or white. Safety: Turn the mixer off before you scrape the bowl or reach in.How to beat eggs and batters: mistakes to avoid

   the butter, sugar and salt on medium-high until very light and fluffy. This long beating gives the cake its lift.
   ⏱ Cream butter: 5 minKid step
3. Beat in the eggs one at a time, beating 30 seconds after each and scraping the bowl. Beat in the vanilla.
   Kid step
4. Whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the flour and baking powder in a separate bowl.
   Kid step
5. Add half the flour mixture and mix on low just until it disappears. Mix in the milk, then the rest of the flour.
   Kid step
6. Scrape the batter into the pan and smooth the top.
   Kid step
7. Bake until golden with a crack down the middle and

   a toothpick (how to toothpick test)

   Toothpick test A quick way to tell if a cake, quick bread or brownie is baked through. 1. Near the end of the baking time, open the oven and pull out the rack.2. Poke a toothpick or thin skewer into the center (the last place to set).3. Pull it straight out and look at it.4. If wet batter clings, bake a few minutes more and test again. Done when: Clean, or with a few moist crumbs for brownies and fudgy cakes. Wet, shiny batter means not yet. How to test a cake with a toothpick: mistakes to avoid

   in the center comes out clean.
   325°F⏱ Bake: 1 hr 5 minGrown-up: heat
8. Cool in the pan on a rack.
   ⏱ Cool in pan: 20 minGrown-up: heat
9. Lift the cake out and let it cool completely before slicing.
   ⏱ Cool: 1 hrGrown-up: knife, heat

Tap an underlined word for how to do it, or see all techniques.

Tips

• If the batter looks curdled after the eggs, keep beating. It will smooth out once the flour goes in.
• Slices toast wonderfully in a buttered skillet.

Storage

Wrapped at room temperature up to 5 days.

Make ahead

Wrap the cooled cake well and freeze up to 3 months.

How long leftovers keep, and freezing and reheating: leftovers and storage.