New York Times

Field Day Poundcake

Every cook needs a go-to poundcake recipe, and this one, adapted from Denise Moseley of Houston, is just that. It's nothing fancy – just butter, flour, sugar, eggs, vanilla, heavy cream and salt – but the result is equally befitting a school bake sale or a fancy dinner party. By definition, it is a true poundcake (it calls for a full pound of butter), yet despite its richness, it is still remarkably light and tender. For better or worse, it's the sort of cake you wouldn't mind snacking on all day. (A few tips: Be sure to butter and flour the pan meticulously, and let the cake cool for a full 10 minutes before unmolding it from the pan. Also, do take time to stir the flour in by hand until just combined. This ensures a tender, delicate crumb. Lastly, if you're the type of person who sprinkles salt on their chocolate chip cookies before baking, consider adding an extra pinch or two of salt to the batter.)