Combine flour, salt and baking powder in a mixing bowl
Mix the dry ingredients until well combined
Make a well in the centre of the dry ingredients and add oil and water
Stir well until all the dry ingredients are incorporated and the dough forms a loose ball
Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth
Transfer dough to a lightly floured work surface.
Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand.
Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.
After the rest period, heat a large pan over medium heat.
Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured.
Don’t stack uncooked tortillas on top of each other or they will stick together. (I like to separate my tortillas with parchment paper.)
When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.
Preheat the oven to 180°C. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.
In a bowl, whisk the eggs, along with the milk and vanilla extract.
In a mixing bowl), place the flour, baking powder, salt, and sugar, and beat with hand mixer on low speed until well mixed (about 30 seconds).
Cut the butter into pieces and add to the dry ingredients, along with half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to develop the cake’s structure. Scrape down the sides and bottom of the bowl as needed. Add the remaining egg mixture, in two additions, beating well after each addition (about 30 seconds) to incorporate the egg and strengthen the cake’s structure.
Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
Bake for about 45 minutes or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered foil.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a lightly buttered wire rack.
The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.