Old-Fashioned Pound Cake

Cuisinart original

A traditional, moist pound cake with a lemon twist.


Makes one loaf, about sixteen ½-inch slices


            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

1          teaspoon pure vanilla extract

2          teaspoons lemon zest

Nutritional information

No nutrition information available


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.