Preheat oven to 300°F. Prepare 1 pound loaf pan with easy release spray or shortening and flour. Set aside.
In a large mixing bowl or stand mixer fitted with the whisk attachment, beat butter on medium-high until light in color (about 3 minutes). Gradually incorporate sugar on medium-low, gradually increasing speed to medium. Beat until light and fluffy.
1 cup unsalted butter, 1½ cups white granulated sugar
On low speed, add eggs one at a time until just incorporated.
3 large eggs
Using the paddle attachment on low speed, alternate adding flour and milk to the mixture until smooth. Blend in extract.
Pour batter into prepared loaf pan. Bake 1 hour 20 minutes or until a toothpick inserted into the center comes out clean and the crust is golden brown. Allow pound cake to cool on a wire rack. Invert to remove from pan.
Notes
Use room temperature ingredients to achieve the perfect crumb.Use full-fat ingredients for best results (no margarine, no low fat cream cheese). Use high quality baking spray for an easy, clean release with intricate pans. Do not over beat batter and alternate ingredients exactly as stated in directions.Pour into loaf pan allowing a little space to compensate for rise (discard or use excess batter in mini loaf pans).Mini Loaf Pans: