Butter Pound Cake
Only use unsalted butter for this cake. This pound cake contains no added leaveners. Evaporated whole milk is used. This recipe stands up well for grilling or pan toasting the pound cake.

1 c unsalted butter, soft, room temperature
2 c sugar
3 c flour, sifted
1 t vanilla
6 eggs
1 c evaporated whole milk

Grease and flour a 10" tube pan well. Preheat oven to 325°F.

In a stand-up mixer, cream butter and sugar over low speed until very light. This may take some time. Sift the flour again and add in alternately with the evaporated milk. Stir in the extract, then add in the eggs one by one, stirring well after each addition. Transfer the batter in reserved pan and bake until golden browned on top and cake tests done, about 1 hour. Cool for a couple of minutes on rack before loosening cake from pan and unmolding. Let cool completely.

For pound cake crostini: Heat a seasoned griddle over medium high heat. Brush melted butter over your slices of cooled pound cake and place on heated griddle, turning to make each side a golden brown. Remove to platter when done. Serve either warmed or cooled.