Classic Pound Cake

Did you weigh your ingredients? You need to weigh your ingredients; it is crucial to this recipe. If you did, go ahead and preheat your oven to 350°F and carry on.
Sift together the flour and sea salt, then set that aside.
Pour your sugar into a mixing bowl. Use a pairing knife to split open your vanilla bean and scrape out the caviar. Add the caviar to the bowl of sugar and use your fingers to rub the caviar into the sugar. Rub the vanilla and sugar together until the black vanilla specks are evenly distributed throughout all the sugar.
Add the sugar and butter to the bowl of your stand mixer affixed with the whisk attachment. Mix on medium speed for about 6 minutes, until the sugar and butter have blended together into a pale, fluffy mixture.
Next, add the eggs one at a time, allowing each one to incorporate before adding the next one. After all the eggs have been whisked in, turn off the mixer and scrape down the sides of the bowl. 
Add the flour, and mix on medium speed just until you no longer see any dry streaks of flour throughout the batter.
Spray a 10″ bundt pan with baking spray, or treat it with pan grease. Make sure to get it into any corners and crevices to prevent sticking. Use a ladle to lightly transfer the batter into the bundt pan by the spoonful. Once all the batter has been added, lightly smooth the batter out into one layer.
Place the bundt cake on a baking sheet and transfer it to the preheated oven. Bake for 75–80 minutes, until a cake tester comes out clean.
Allow the cake to cool in the pan for 20 minutes, then place a wire rack over the top and flip the cake. Tap on the top and sides of the bundt cake to encourage it to release the cake, then lift the bundt cake straight up in the air to release. Use a toothpick or chopstick to loosen the cake from the pan if it stuck at all.
Allow to cool at room temperature completely before slicing, for clean slices. Dassit!