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.
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.