Classic vanilla Pound Cake

I saw this recipe on MARTHA STEWART website and i tried it. Its simple, dense, and its good.

Here's her version of ingredients and procedure.

INGREDIENTS:

- 1 cup unsalted  butter, room temperature, plus more for pan
- 2 cups all purpose flour (spooned and leveled)
- 1 cup sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 1/2 tsp salt

PROCEDURE

1. Pre-heat oven to 350 degrees Fahrenheit. Butter and flour a 6 cup loaf pan, set aside.
2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined.

Note: DO NOT OVERMIX

3. Bake until toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

But here's my version for this but only a half of the ingredients.

INGREDIENTS:

- 1/2 cup unsalted butter, melted
- 1 cup all purpose flour
- 1/2 cup powdered sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp salt

PROCEDURE:

1. Preheat oven for 10 minutes of 350 degrees Fahrenheit. Butter the loaf pan. I am using a mini loaf pan.
2. Using an electric mixer on high speed, beat the eggs first and sugar. Add melted butter and vanilla extract, then folded in flour until well combined. DO NOT OVER MIX.
3. Bake until toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly).

Below is my finished product... and the taste?

Tastes good... not so sweet also. 

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