Pound Cake heny sison

1/2 pound or 1 cup Magnolia Gold Butter, softened
1 cup sugar
2 tsps. Ferna vanilla flavoring
5 large eggs, at room temperature
2 cups sifted cake flour
Set rack in the middle of the oven and preheat oven to 325°F.
Grease butter and line with parchment paper one 9x5x3-inch loaf pan.

Place butter and sugar in the bowl of the mixer and beat on medium speed for 10 minutes or until very light. Add vanilla extract.

Add eggs one at a time, beating well after each addition.

At low speed, add flour gradually. Mix until smooth and there’s no more trace of flour.

Remove from the mixer and fold using a rubber scrapper to make sure the batter is properly mixed.

Bake for 1 hour 15 minutes or until cake springs back when lightly touched or when a toothpick inserted in the middle of the cake comes out clean.

Cool the cake in the pan for a few minutes then unmold on a rack and turn upside down to finish the cooling