Pound Cake Recipe « Past is Present

Pound Cake Recipe

Pound Cake from The Ultimate Book of Baking by Martha Day, 2005

12 servings

Trade Card, Ephemera Collection, Box 4 #0155

∙2 cups flour

∙1 teaspoon baking powder

∙1 cup (2 sticks butter)

∙1 cup sugar

∙grated rind of 1 lemon

∙1 teaspoon vanilla extract

∙4 eggs

1. Preheat the oven to 325 F. Grease a 9-x5-inch loaf pan.

2. Sift the flour and baking powder into a small bowl. Set aside.

3. With an electric mixer, cream the butter, adding the sugar 2 tablespoons at a time, until light and fluffy. Stir in the lemon rind and vanilla.

4. Add the eggs one at a time, beating for 1 minute after each addition.

5. Add the flour mixture and stir until just combined.

6. Pour the batter into the pan and tap lightly. Bake until a cake tester inserted in the center comes out clean, about 1 ¼ hours.

7. Let cool in the pan on a wire rack for 10 minutes, then unmold the cake from the pan onto the wire rack and let cool completely.