RCI-BR.004.0427.001
Pound Cake
A traditional recipe would specify one pound each of the following ingredients. These quantities are too great for most modern families, but an excellent cake can be made with half quantities.
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- unsalted butter16 tablespoonsplus 1 tablespoon, softened, for greasing pan
- .5 cups cake flour1 unitplus 1 tablespoon for dusting pan
- 1 teaspoon
- .5 teaspoon salt0 unit
- .25 cups sugar1 unit
- grated zest from 2 medium lemons2 tablespoons
- juice from same 2 lemons2 teaspoons
- 4 large
- 1 unit
- 0 unit
- .25 cup juice from 1 or 2 medium lemons0 unit
Method
1
Preheat your oven to 325°F (165°C) and grease and flour a 9x5 inch loaf pan or a bundt pan thoroughly to prevent sticking.
5 minutes
2
In a large mixing bowl, beat the butter with an electric mixer on medium speed until light and fluffy, then gradually add the sugar and continue beating until the mixture is pale and creamy.
5 minutes
3
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure a smooth, fully incorporated batter.
3 minutes
4
Mix in the vanilla extract and vanilla flavoring, stirring until evenly combined throughout the batter.
1 minutes
5
Sift together the cake flour and baking powder, then gradually fold the dry ingredients into the wet mixture using a spatula or low mixer speed until just combined and no streaks of flour remain.
3 minutes
6
Pour the batter evenly into the prepared pan and smooth the top with a spatula, then bake in the preheated oven until a toothpick inserted into the center comes out clean.
60 minutes
7
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
15 minutes
8
Once the cake is fully cooled, dust the top with powdered sugar for a classic finishing touch before slicing and serving.
2 minutes