Pound Cake from The Ultimate Book of Baking by Martha Day, 2005
12 servings
?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.
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