Pound Cake

Ingredients


2 cups all-purpose flour 1 cup sugar 1 cup unsalted butter 1 teaspoon baking powder 4 eggs 1 teaspoon vanilla extract 2 teaspoons lemon zest

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Method


Preheat oven to 325 F. Lightly butter a 9 x 5 - inch loaf pan and dust its sides with all-purpose flour. Tap out any excess flour. In a bowl, sift together flour and baking powder. For best results the butter and eggs should be at room temperature. So take them out of the fridge well in advance before you start the process. In a mixing bowl , cream butter with an electric mixer at medium speed until softened for about a minute. Gradually add sugar, increase mixer speed to medium-high and continue to beat until the mixture is lightened, about 3 minutes. To ensure uniform mixing, scrap down the sides of the bowl after every minute or so while blending the ingredients. Stir in the vanilla and the lemon zest. Add eggs, one at a time, beating well after each addition. Slowly add the sifted flour mixture and stir until just combined. Pour into the pan and tap gently. Bake 65-75 minutes or until toothpick inserted in middle comes out clean. Let it cool for 10 minutes and then unmold the cake. Invert onto a wire rack to cool completely before serving.

Author


Monica Uppal Popli