Desserts
Old-Fashioned Pound Cake
Makes one loaf, about sixteen ½-inch slices
Old-Fashioned Pound Cake
Makes one loaf, about sixteen ½-inch slices
A traditional, moist pound cake with a lemon twist.
Ingredients
- cooking spray
- 1¾ cups cake flour
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1¼ cups granulated sugar
- 4 large eggs, at room temperature
- 1teaspoon pure vanilla extract
- 2 teaspoons lemon zest
Preparation
- Preheat oven to 325°F. Spray a 9x5x3 inch loaf pan with cooking spray.
- Sift the flour and salt together in a small mixing bowl. Reserve.
- Place the butter in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 1 to cream butter for 30 seconds, then turn to speed 4 for 30 seconds. Reduce to speed 2 and add the sugar. Increase to speed 4 until light and fluffy, about 1 minute. Scrape the paddle and bowl well. Add the eggs one at a time, beating after each egg is added until mixture is smooth before adding the next. Mix in the vanilla and the lemon zest. Add the dry ingredients, slowly in 3 additions, with the stand mixer running on speed 1. Be sure to fully incorporate ingredients and be careful not to overwork the batter.
- Pour batter into prepared loaf pan. Bake in preheated 325°F oven for about 60 to 70 minutes, until a cake tester comes out clean. Place on a wire rack to cool. Cool completely before cutting.