Pound cake

This rich, buttery pound cake melts in your mouth while maintaining a light, fluffy texture. The hint of freshness from the lemon zest balances out the sweet from the sugar and vanilla. Pound cake is good on its own and delicious with some fresh fruit or whipped cream on top. If you double this recipe it can be used it as a base for a birthday cake, layered with frosting. I recommend using round baking pans for a celebration cake.

Ingrediënt pound cake

The recipe uses pastry flour instead of regular flour. Pastry flour is milled at a finer texture than all purpose flour and is made with soft wheat for a lower protein content. This helps baked goods to produce more tender results and a flakey crust. It is important to let your eggs and butter warm to room temperature. The day before I plan to bake a pound cake, I always take out my butter and egg to warm on the counter overnight. This allows me to start baking right away in the morning.

Cane sugar and softened butter

Room temperature butter is important for getting a nice, fluffy texture when beating it with the sugar. Soft butter blends really well with the sugar and gives the best results.

Fluffy white butter and sugar mixture

As you can see, in the standmixer bowl the butter is super fluffy here and ready to mix in the egg mixture.

Egg ilk and vanilla mixture

I added pure vanilla extract which gives the cake a delicious vanilla flavor. I put in 1 1/2 teaspoon of this vanilla extract before adding in the milk and giving it a gentle stir.

Egg vanilla and milk mixture

Now slowly add the egg into the sugar-butter mixture. In a thin stream, pour in the egg mixture. I tend to pour in one egg at a time, guiding with a spoon. I let each egg fully combine into the batter before adding the next one. 

Butter, sugar and egg mixture mixed

The batter combined with the egg mixture resembles scrambled egg at this point. Don’t worry, as soon you add flour it will look perfect.

First 1/2 cup of pastry flour added with a hint of lemon zest

Place 1/2 cup of pastry flour into your butter and egg batter. Sift it over the batter and add a little lemon zest as well onto the flour. Now gently fold the flour in with a spatula. Be sure to do this gently so you keep all the beaten air in the batter. Once the first addition is incorporated into the batter, add the next 1/2 cup of sifted pastry flour, and repeat until all the flour is incorporated.

Prepared pan with parchment paper

Grease the baking pan and line it with parchment paper as seen in the picture above. The parchment will allow you to easily remove your cake from the pan when it is done baking.

Pound cake batter in loaf pan

Gently pour the batter into your prepared pan, and smooth the top with a spatula.

Bake in a preheated oven set to 325 degrees Fahrenheit until a toothpick comes out clean.  This takes around 60-70 minutes. Every oven bakes differently so keep a close eye on the pound cake near the end.

Pound cake

The cake can also be used in a trifle.

Pound Cake

This rich and buttery pound cake melts in your mouth. The hint of freshness from the lemon zest balances out the sweet from the sugar and vanilla. Pound cake is good on its own or delicious with some fresh fruit and whipped cream on top.
Prep Time30 mins
Cook Time1 hr 10 mins
Course: Dessert
Cuisine: cake
Keyword: pound cake, vanilla pound cake, vannila cake
Author: Ester van Boesschoten

Ingredients

  • 14 Tablespoons Unsalted butter room temperature
  • 1 Cup Cane sugar
  • 4 Eggs room temperature
  • 1 1/2 Teaspoons vanilla extract
  • 1 1/2 Tablespoons Whole milk
  • 1/2 Teaspoon Salt
  • 1 1/2 Cups Pastry flour
  • Zest Lemon

Instructions

  • Adjust the oven rack to the middle position and heat the oven to 325 Fahrenheit. Grease a 9” by 5” loaf pan. Line it with parchement paper and grease it.
  • Beat the butter and sugar in the bowl of a standing mixer at medium-high speed until light, fluffy and almost white. This takes about 4-5 minutes, stopping the mixer once or twice to scrape down the sides of the bowl.
  • In a different bowl, stir together the eggs, vanilla and milk. With the mixer running at medium speed add egg mixture to the butter and sugar in a very slow, thin stream. Finally beat in the salt.
  • Place 1/2 cup of pastry flour in a sieve and sift it over the batter. Fold gently with a rubber spatula, scraping up from the bottom of the bowl, until the flour is incorporated. Repeat twice more, adding flour in 1/2 cup increments.
  • Pour the batter into the prepared pan, smoothing the top with a spatula.
  • Bake in a preheated oven of 325 Fahrenheit until a toothpick comes out clean, about 60-70 minutes. The cake should be a nice golden brown.
  • Let the cake rest in the pan on a cooling rack for 5 minutes before removing it from the pan. After you remove it from the pan, let it cool to room temperature.

Started with the recipe from baking the goods: lemon olive oil cake. My batter was super thin and dripping out of my pan. So had to open the oven way to many times to clean up and place something under it to catch the drip. Also took the cake out of the oven way to soon so it was still a bit wet and dense. Regardless I loved loved the taste! Started to look online for more recipes for lemon cakes. After searching and looking at different recipes I tried again.

This time I used butter instead of olive oil. And more baking powder. The smell out of the oven was amazing! When it was time to take the cake out and cut it I was super happy with the end results. 

Hope you all enjoy baking this one too. 



Ingredients

  • 175 gram unsalted butter, very soft. And some extra for greasing the tin.
  • 250 gram cane sugar
  • 1 lemon
  • 3 large eggs, at room temperature 
  • 250 gram cake flour or regular flour
  • 3 1/2 teaspoon baking powder
  • 115 ml milk, at room temperature 

Instructions:

  1. Preheat the oven at 350 F. Prep a loaf pan with butter. Then cut a long strip of parchment the width of the loaf pan. Press the paper into the loaf pan so it covers the base and the sides. 
  2. Put the soft butter and sugar in the mixing bowl.
  3. In a mixing bowl, sift and add the flour, baking powder. Wisk in the lemon zest.
  4. Mix the butter and sugar till the sugar is fully incorporated in the butter. After that add one egg at the time and mix well after each egg.
  5. When everything is well combined mix in the flour mixture in 3 additions. 
  6. Add the milk and the juice of the one lemon and mix until it is incorporated.
  7. Pour the batter in the prepared loaf pan.
  8. Bake for 55-60 minutes, until a wooden pick inserted into the center comes out clean.
  9. Let cool in the pan for 10 minutes. Then remove from the pan and sprinkle with powdered sugar if desired.
  10. Enjoy!