*internet find*

The Ultimate Buttery Pound Cake

1 cup all purpose flour
¾ cup cake flour
½ teaspoon baking powder
½ teaspoon kosher salt
6 ounces softened butter
1¼ cups sugar
2 tsp. vanilla
2 eggs
2 yolks
¾ cup heavy cream
Preheat oven to 350.
Butter 9x5 loaf pan and line it with parchment paper.
Beat butter and sugar for 5 mins.
Add vanilla, eggs and yolks.
On low, add the dry ingredients in 3 batches alternating with the cream.
Transfer to pan and bake 55-65 mins.
If browning too much, tent it with foil.
Cool before slicing. Tastes even better on day two!

Pound Cake French Toast

5 slices pound cake -not too thin (cold is better for sturdiness)
3 eggs, beat in a bowl with a splash of half and half mixed in
Heat 1-2 T. butter in skillet. Dip pound cake in egg/cream and place in pan. When bottoms are brown, flip and cook until golden. Serve with maple syrup and whipped cream!