Adjust an oven rack to the middle position and heat the oven to 350°. Lightly coat a 9 x 5-inch loaf pan with vegetable oil spray, then line the bottom with parchment paper. Whisk the flour, baking powder, and salt together in a large bowl and set aside.
Process the sugar, eggs, and vanilla in a food processor until combined, about 10 seconds. With the machine running, pour the melted butter through the feed tube in a steady stream, about 30 seconds. Pour the mixture into a large bowl.
Sift one-third of the flour mixture over the egg mixture and whisk in. A few streaks of flour should remain. Repeat twice more with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone. Do not over mix.
Pour the batter into the prepared pan and smooth the top. Wipe any drops of batter off the sides of the pan. Bake until a wooden skewer inserted into the center of the cake comes out with just a few crumbs attached, about 50 to 60 minutes, rotating the pan halfway through baking. Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack. Turn the cake right side up, remove the parchment paper, and allow it to cool to room temperature, about 3 hours.
A few notes about this recipe-
You could easily vary the recipe up a little bit and add some flavor to it. Adding 2 tablespoons of grated lemon zest and 2 teaspoons of fresh lemon juice to the sugar just before you process everything in the 2nd step will give you a nice lemon pound cake. You can do the same with a tablespoon of grated orange zest and a tablespoon of orange juice and get an orange flavor instead.
If you don’t have any cake flour on hand, you can make your own replacement. For every 1 cup of cake flour, take 1 cup of all-purpose and remove 2 tablespoons, then add 2 tablespoons of cornstarch in order to get the same results.
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