Pound cake

Ingredients:

• 3.5 cups of premium wheat flour, plus more for the pan
• 1/2 tsp fine salt
• 8 large eggs, room temperature
• 2 large egg yolks, room temperature
• 2 tbsp. milk, room temperature
• 4 tsp vanilla extract
• 480 g butter, room temperature, plus more for the pan
• 2 3/4 cups sugar
• 1 teaspoon finely grated lemon zest
• A large round mold with a hole in the center measuring 25*12 cm or two rectangular molds measuring 23*13 cm.

Preparation:

1. Place a rack in the bottom of the oven and preheat to 160°C. Grease a baking pan with butter or sprinkle with flour.
2. Sift flour and salt into a medium bowl. In a separate bowl, beat eggs, yolks, milk, and vanilla extract.
3. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute.
   
   With the mixer running, gradually add sugar, 1/4 cup at a time. Continue beating for another 5 minutes, until the mixture is light and fluffy.
   
   Add lemon zest and stir again.
4. Turn the mixer to low speed. Gradually add the flour, 1/4 cup at a time, and mix for 30 seconds.
   
   Gradually add the egg mixture and mix until smooth.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
   
   Bake the cake for 1 hour and 30 minutes in a large round pan or 50-60 minutes in rectangular pans. Check for doneness by inserting a toothpick into the center; the toothpick should come out clean and dry, or by pressing the palm of your hand into the center; the surface should spring back.
6. Remove the cake from the oven and cool in the pan for 10-15 minutes.
   
   Remove pound cake from pan and chill for 10 to 15 hours. Store chilled cake in an airtight container at room temperature for 4 to 5 days or in the freezer for 1 month.