Pound Cake
Courtesy of Bob & Alice Bull
Ingredients:
- 1¾ cups flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup (2 sticks) room temperture butter
- 1 cup sugar (super fine)
- 4 large eggs (room temperture)
- 2 teaspoons vanilla
- zest of one lemon or orange (optional)
- Note: To make your own superfine sugar - place 1 cup (200 grams) granulated white sugar in the bowl of your food processor. Process until very fine, about 30 seconds
Directions:
-
Preheat oven to 350ºand place rack in center of oven.
High Altitude Directions:
300º For 50 to 55 minutes.
Butter or spray with a pan spray, a 9 x 5 x 3 inch loaf pan.
Line the bottom of the pan with parchment paper
and butter or spray the paper. Set aside while you prepare the batter.
- In a large bowl, sift together the flour, baking powder, and salt. Set aside.
- In the bowl of your electric mixer, or with a hand mixer, beat
the butter until creamy and smooth. Gradually add the sugar,
beating continuously on medium-high speed until light
and fluffy (this will take about 5 minutes). Scrape down the
sides of the bowl as needed. After about five minutes the
batter should be light in color and fluffy in texture. Then
add the eggs, one at a time, mixing well after each
addition.
Scrape down the sides of the bowl as needed.
You will notice that the batter will look curdled.
Don't worry as the batter will come together again after you
add the flour mixture. Add the vanilla and lemon zest, if
using, and beat until incorporated.
- Add the flour mixture and mix just until incorporated. Pour the
batter into the prepared pan and smooth the top.
- Bake for about 50 to 60 minutes or until the cake is golden brown
High Altitude Directions:
300º For 50 to 55 minutes.
and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and place on a wire rack to cool
for about 10 minutes. Remove the cake from the pan and cool
completely. Serve warm or at room temperature
- Will keep several days well wrapped or it can be frozen for a
month.
- Makes one 9 x 5 x 3 inch loaf.
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