Classic Pound Cake

Preheat oven to 350 ºF. Butter and flour 2 standard loaf pans. In a stand mixer fitted with the paddle attachment, cream butter around the bowl, then stream in the sugar with the mixer running. Mix on medium speed for 5 minutes until the mixture lightens in color and looks super whipped. With the mixer on low, add eggs, one at a time, until incorporated, scraping down the sides about halfway through. Add salt, vanilla paste, and orange zest, and mix on medium speed for 15 seconds. With the mixer on low, gradually add in all the flour. Scrape down the sides, then beat on medium speed for 15 seconds, until it looks smooth. Be careful not to over-mix. Divide the batter between the pans, and smooth with an offset spatula. Bake for 1 hour, until a toothpick inserted into the center comes out clean. Let the cakes cool completely before slicing and serving. Note: Store for up to 3 days at room temperature, or keep in the freezer for up to 2 months.