Homemade pound cake hits all the right notes—it’s buttery, rich, and immensely satisfying. This version is classic, with hints of lemon and orange, perfect with afternoon tea.
Course Dessert
Keyword citrus, dessert, pound cake
Prep Time 15 minutesminutes
cooling 30 minutesminutes
Ingredients
2cupssifted cake flournot self-rising; sift before measuring
1teaspoonbaking powder
1/2teaspoonsalt
1cupgranulated sugar
1tablespoongrated orange zest
1teaspoongrated lemon zest
2sticks1/2 pound unsalted butter, softened
4large eggsat room temperature 30 minutes
2teaspoonsfresh orange juice
1teaspoonfresh lemon juice
1/2teaspoonpure vanilla extract
Garnish:
confectioners sugar for dusting
Instructions
Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.
Sift together flour, baking powder, and salt.
Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.
Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.
Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.
Cooks’ notes: Cake improves in flavor if made at least 1 day ahead and can be made 5 days ahead and kept, wrapped tightly, at room temperature.
Recipe By Ruth Cousineau
Notes
Serves8 Active Time:20min Start to Finish:3 1/2 hr (includes cooling)