Preheat your oven to 350F and generously grease and flour a 10" bundt pan. Shake out excess flour and set aside.

Place your butter in a standing mixer. Beat the butter until it is creamy and smooth.

Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy (about 2 minutes).

In a separate, medium-sized bowl, combine your eggs, egg yolks, vanilla extract, and salt.

Use a fork to lightly beat the eggs until egg yolks are broken up and salt and vanilla are incorporated.

With mixer on low speed, slowly pour egg mixture into your batter, allowing it to mix together slowly.

Once all of the egg mixture is incorporated, scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for another 1-2 minutes.

Reduce mixer speed back to low and gradually, about 1/2 cup at a time, add flour to the batter until all has been added to the mixer.

Scrape down the sides and bottom of bowl and mix again on medium speed until well-combined for another minute.

Spread batter evenly into the prepared bundt pan. Use a spatula to smooth the surface of the batter on the top of the pan.

Bake for 60-75 minutes or until a toothpick inserted in the center of the thickest part of the cake comes out clean. Do not over bake.

Allow the cake to cool for at least 20 minutes then run a knife around the sides of the bundt pan and the center.

Carefully invert the pound cake onto a cooling rack and allow to cool completely before serving.

Slice and serve!