Old Fashioned Pound Cake

I have a baking cookbook that is called "Le Cordon Bleu Professional Baking" by Wayne Gisslen that I have had for several years, but never made a single thing out of until today.  The reason is that all the amounts of ingredients are listed by weight....so, I never took the time to get the scale out and weigh all of the ingredients.  For some reason it was extremely intimidating!  Today I was adventurous and decided to make an Old Fashioned Pound Cake from this recipe book. My son saw a raspberry pound cake in Starbucks a while back and has been asking me to make it.  I thought this might be a recipe I could make some modifications to accomplish that.  But, have thought I'd start out with what the recipe was written for the first time around.

There was a marble pound cake option on this recipe that I originally set out to make, but once I got the batter completed it looked so yummy that I didn't want to modify it!  Maybe next time.

The recipe is very simple actually and I did measure everything once I weighed it so if you want to follow my measurements...that might be easier:

Cream together:
1 lb of unsalted butter sticks (one box)
1 lb of sugar (approximately 2 1/4 cups)

Add:
1 lb of large eggs (9 was too little and 10 was a bit too much so I went with 10)
2 tsp vanilla extract

Once light and fluffy add:

1 lb of cake flour (this was approximately 3 1/4 cups)

Once completely combined, spread the batter into the loaf pan.

Bake at 350 degrees in the middle of the oven until completely done through.  I had to keep putting it back in the oven because the center wasn't done.  I think my loaf pan made the loaf thicker because most pound cakes take approximately an hour to bake.  Mine was more like an hour and a half.  That was with opening the oven as well....but, the end product is delicious!!