A traditional, moist pound cake with a lemon twist.
old-fashioned
pound cake
Preheat oven to 325°F (160°C). Spray a 9x5x3-inch
(23 x 13 x 6 cm) loaf pans 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. Cream butter for 30
seconds, then turn to speed 3 for 30 seconds. Scrape
both the paddle and mixing bowl well. Reduce to speed
2 and add the sugar. Increase to speed 4 until light and
fluffy, about 1 minute. Scrape both the paddle and bowl
well. Add the eggs one at a time on speed 2, 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 (160°C) 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.
cooking spray
425 ml 1¾ cups cake flour
2 ml
½ teaspoon salt
250 ml 1 cups unsalted butter,
at room temperature
300 ml 1¼ cups granulated sugar
4
large eggs, at room
temperature
5 ml
1 teaspoons pure vanilla
extract
10 ml
2 teaspoons lemon zest
(approximately 1 lemon)
Makes one loaf, about sixteen ½-inch (1.25 cm) slices
Preheat oven to 325˚F (160°C).
Sift ¾ cup (175 ml) of the sugar together with the
cake flour in a mixing bowl and reserve.
Stir together vanilla, espresso powder, and Kahlúa
®
in a small bowl and reserve.
Place egg whites in Cuisinart
™
mixing bowl. Insert the
chef’s whisk. Turn to speed 9. After 30 seconds add
cream of tartar and salt and increase to speed 12 until
soft peaks form, about 1 minute 15 seconds. Slowly
add remaining ¾ cup (175 ml) of granulated sugar and
continue to mix on speed 12 until the peaks are firm
and glossy, about another 30 seconds. Remove bowl
from stand mixer.
Gradually sift the reserved flour/sugar mixture into the
whites and carefully fold in with a large rubber spatula.
Fold in the espresso mixture. Be gentle when folding
but at the same time make sure all ingredients are
evenly incorporated.
Spoon batter into an ungreased 9-inch (23 cm) tube pan.
Smooth and even the top by spreading with a rubber
spatula.
Bake in preheated 325°F (160°C) oven for 40 to 45
minutes, until a cake tester comes out clean. Invert pan
onto the neck of an empty long-necked bottle (such as a
wine bottle) and allow to cool completely.
To remove cake from pan, slide the tip of a long, narrow
knife between the cake and the pan. Cover the pan with
a plate and invert it. Slide the knife along the bottom of
the pan until it is free.
375 ml 1½ cups granulated sugar,
sifted
300 ml 1¼ cups cake flour, sifted
5 ml
1 teaspoon pure vanilla
extract
15 ml
1 tablespoon espresso
powder
30 ml
2 tablespoons Kahlúa
®
,
or any coffee-flavoured
liqueur
12
large egg whites
6 ml
1¼ teaspoons cream
of tartar
1 ml
¼ teaspoon salt
Makes 12 servings
Light and airy, angel food cakes have no fat!
kahúla
®
angel
food cake
