Who knew that something so simple could be so delectable. Although I did not use a pound of butter, a pound of flour and a pound of sugar like they did in the good ol’ days, this recipe did not lack anything in the way of taste, moisture or flavor. The best part about pound cake is it’s versatility: in the morning, with ice cream and fruit, with whipped cream, with afternoon tea. The world is your pound cake!
Source: Adapted from Joy of Baking
1 3/4 cups flour, sifted
2 tsp. baking powder
1 cup (2 sticks) butter, at room temperature
1 cup sugar
4 eggs, room temperature
2 tsp. vanilla
zest of lemon, orange or tangerine
Preheat oven to 350 degrees. Butter and line loaf pan with parchment paper. Then lightly butter the paper.
1. In a large bowl, sift together twice, the flour, baking powder, and salt.
2. In a larger bowl, using a hand mixer, beat the butter until creamy and smooth. Gradually add the sugar, beating continuously on medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. After about five minutes the batter should be light in color and fluffy in texture. After about five minutes the batter should be light in color and fluffy in texture.
3. Add the eggs, one at a time, mixing well after each addition. Again, scrape down the sides of the bowl as needed. You will notice that the batter will look curdled. Don’t worry as the batter will come together again after you add the flour mixture.
4. Add the vanilla and lemon zest, if using, and beat until incorporated.
5. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
6. Bake for about 50 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
7. 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.