Million Dollar Pound Cake

Preheat the oven to 350°F. Grease a 12-cup bundt pan with baking spray with flour and set aside.

Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape down the sides of the bowl as needed.

Add the eggs and vanilla: Reduce the mixer speed to low. Add the eggs one at a time, beating just until the yellow color disappears after each addition. Scrape down the sides of the bowl after all of the eggs have been added. Add the vanilla extract and continue beating on low speed until thoroughly combined, about 30 seconds.

Finish the batter: In a large bowl, whisk together the flour, salt, and baking powder. With the mixer running on low, gradually add 1/3 of the flour mixture to the butter mixture, followed by half of the milk. Repeat adding the remaining flour mixture and milk in 3 more additions, ending with flour mixture. Beat on low until just combined after each addition, stopping to scrape down the sides of the bowl as needed, about 3 minutes total. Spoon the batter into the prepared pan and spread it into an even layer.

Bake: Bake until golden brown and a skewer or cake tester inserted into the center comes out with a few moist crumbs, 55 to 60 minutes. Remove the pan from oven and place on a wire rack. Let the cake cool in the pan for 10 minutes. Place the wire rack over the top of the pan and invert the cake onto the rack. Let cool completely, about 45 minutes, before serving.